Recipes

The sustainability theme influenced my recipe in a few ways. The main way it was influenced was through ingredient selection. This includes the potato and sorghum flours to include regional ingredients and environmentally friendly grains. The use of ricotta which is made from whey, a byproduct, contribute towards sustainability.

Total Servings - 16
Serving Size - 1 Brownie 
Dietary Considerations - Gluten-free

Ingredients for Black Bottom Brownies

• 1/3 cup of potato flour
• 1/4 cup of sorghum flour
• 2 tbsp of potato starch
• 4 tbsp of cocoa powder
• 5 tbsp of semi-sweet chocolate chip (I use mini). Divided
• 2 large eggs. Divided
• 4 tbsp of vegetable oil
• 1/2 cup of whole fat ricotta cheese. Divided
• 2 1/3 cup of powdered sugar
• 1 tsp of vanilla
• 1/2 tsp of salt
• 6 tbsp of cream cheese
• 12 tsp of granulated sugar

Directions for Black Bottom Brownies

STEP 1 Pre heat a conventional oven to 325 degrees Fahrenheit. You will need 2 medium mixing bowls, 1 large mixing bowl, a 9x9 metal cake pan, parchment paper, 1 small bowl, measuring cups, measuring spoons, a stirring utensil, like a spoon and 2 whisks (Or 1 whisk if you rinse it). Using room temperature eggs, ricotta and cream cheese will help with a more even baked final product.
STEP 2 In a medium mixing bowl mix 1/3 cup potato flour, 1/4 cup sorghum flour, 2 tbsp potato starch, 4 tbsp cocoa powder and 3 tbsp of chocolate chips. Set aside.
STEP 3 Separate 1 egg yolk, placing the egg yolk into the large mixing bowl and the egg white into a small bowl. Set the egg white aside. In the large mixing bowl add 1 whole egg. Then to the large mixing bowl, add 4 tbsp vegetable oil and 1/4 cup Ricotta cheese whisking together getting rid of any clumps. Add 1 tsp of Vanilla and mix. Follow this with the 2 1/3 cup powdered sugar and 1/2 tsp of salt whisking till combined.
STEP 4 Add the dry ingredients in the medium mixing bowl into the wet ingredients in the large mixing bowl and whisk together to form the batter. Whisk until the ingredients are completely mixed together and there are no visible dry clumps.
STEP 5 Add parchment paper to a 9x9 metal cake pan, oil the pan and fill it with the batter.
STEP 6 Mix 6 tbsp of cream cheese and 1/2 cup of Ricotta cheese in a medium mixing bowl and whisk together until mostly homogenous. Then add 12 tsp of sugar mixing it in. Then add the egg white and whisk together. Finally add 2 tbsp of chocolate chips stirring them in. Evenly pour and spread the cream cheese topping onto the batter in the baking pan.
STEP 7 Place the 9x9 pan into the pre heated 325F oven and bake for 30 minutes.
STEP 8 After the brownies have baked for 30 minutes remove them from the oven. You can test them by inserting a knife or toothpick into the center. It will come out with some brownie on it, and the cream cheese slightly runny.
STEP 9 Let the brownies sit and cool for at minimum 20 to 30 minutes before cutting. You can have them warm or after you have refrigerated them.

Nutritional Data for Black Bottom Brownies

Calories 211 (1/16 if all Cream cheese topping is used)
Total Fat 9
Cholesterol 34mg
Sodium 40mg
Total Carbohydrate 31g
Fiber 1g
Sugar 23g
Protein 3g

Total Servings - 25 Drops
Serving Size - 1 Fudge Drop 
Dietary Considerations - Vegetarian; allergens include dairy and walnuts
Wine Pairing Suggestion - 2018 Merlot

Ingredients for Frozen Fudge Drops

• 1 (7 ounce) bag Lilly's Dark Chocolate Style Baking Chips
• 1 1/2 sticks unsalted butter or 2 tbsp of margarine
• 1 (14 ounce) can of sweetened condensed milk
• 1 (8 ounce) bag chopped and halved walnuts (optional)
• 3 tbsp lemon extract
• 1 navel orange (plus the zest)
• Sea salt (to sprinkle on top)
• Packed light brown sugar (to sprinkle on top)

Directions for Frozen Fudge Drops

NOTE: Prepare 2-3 small or medium baking sheets lined with wax paper for later freezing.
STEP 1 In a medium Pyrex (measuring cup), melt chocolate chips in the microwave for 30 second intervals until melted, stirring between each (glass will be hot, so use a hot pad).
STEP 2 In a large skillet on medium heat, melt 1 1/2 sticks of butter and fold in the melted chocolate.
STEP 3 When the mixture is even, stir in the 14 ounces of condensed milk, reducing heat if necessary (the mixture should be a thick, chunky consistency).
STEP 4 Take the mixture off heat and zest and juice your orange. In a blender, add together the chocolate mixture, 8 ounces of walnuts, the zest, 3 tablespoons of lemon extract and the juiced orange.
STEP 5 On the mix setting, let the mixture blend for about 10 seconds.
STEP 6 Stir the mixture and blend again until very thickened and there is no visible liquid.
STEP 7 Place 2-3 tablespoons of the mixture in rounds on the waxed baking sheets, leaving a bit of room in between, until the mixture is gone.
STEP 8 Sprinkle lightly with sea salt and lightly with brown sugar. Put baking sheets in the freezer and freeze the drops until desired hardness/consistency (at least 30 minutes). Serve as wholes or halves!

Nutritional Data for Frozen Fudge Drops

Calories 136
Total Fat 10.3g
Cholesterol 16mg
Sodium 105mg
Total Carbohydrate 9.1g
Fiber .8g
Sugar 7.8g
Protein 2.9g
Potassium 97mg
Calcium 43mg

Sustainability appears within the versatility of this dish. This is a great dish for when pears are in season, and any type of pears can be used. I used red pears to give it a slight twist on the color, creating a beautiful bright color. This sauce can be used for baked Brie, or as a spread for a charcuterie board. It can also. be used to replace applesauce as a spicy twist on a well-loved dish. Ice cream can be found from a local source for less impact on the environment, and some of the ingredients can be replaced with what you might have on hand.

Total Servings - 5
Serving Size - 1/2 cup 
Dietary Considerations - Gluten-free, Dairy-free, and Vegetarian
Wine Pairing Suggestion - Viognier by Jovinea Wines, Juliaetta, Idaho (Spring 2022 selection)

Ingredients for Pear and Jalapeno Sauce

• 3 Asian red pears (cored and roughly chopped to 1-inch pieces)
• 1/2 yellow onion (medium)
• 1/2 (if large) or 1 (full) jalapeno if small (seeds removed, roughly chopped into 1-inch pieces)
• 1/4 tsp cardamom (can substitute allspice)
• 1 tsp rice vinegar
• 1/2 cup white granulated sugar
• 2 pinches salt

Directions for Pear and Jalapeno Sauce

NOTE Can substitute all-spice for the cardamom. Can also be served with baked Brie, as a side dish or with a charcuterie board.
STEP 1 Puree 3 pears, 1/2 jalapeño and 1/2 onion in a food processor until mostly smooth.
STEP 2 Pour puréed mixture into medium sized saucepan.
STEP 3 Stir 1/4 teaspoon cardamon, 1 teaspoon rice vinegar, 1/2 cup sugar and 2 pinches of salt into the purée.
STEP 4 Bring to a boil.
STEP 5 Reduce heat to medium, cover and simmer for 10-15 minutes, stirring occasionally, until liquid has mostly evaporated (looking for an applesauce-like consistency)
STEP 6 Let cool for at least 5 minutes.
STEP 7 Serve over vanilla ice cream. Can garnish with a mint leaf and black flakey sea salt for a more elegant dish.

Nutritional Data for Pear and Jalapeno Sauce

Calories 141.5
Total Fat 70mg
Saturated Fat 6.8mg
Cholesterol 0mg
Sodium 78.5mg
Total Carbohydrate 36.7g
Protein 400mg

Pears are a sustainable fruit, especially in the fall months. They are some of the only fruits that continue to ripen after being picked, which allows for them to be stored and prolongs the length of their season. Pears are grown at the University of Idaho Sandpoint Organic Agriculture Center.

Total Servings - 12
Serving Size - 2-inch squares 
Dietary Considerations - Contains Gluten
Wine Pairing Suggestion - Pinot Grigio 2022, Latah Creek Wine Cellars, Spokane Velley, Washington

Ingredients for Pear Crisp

• 3 thinly sliced Bartlett pears
• 1/8 cup light brown sugar
• 1/2 tsp almond extract
• 1/8 all-purpose flour
• 1 cup brown sugar
• 3/4 cup salted butter, softened
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 3/4 old fashioned oats
• 3/4 cup all-purpose flour

Directions for Pear Crisp

STEP 1 Pre-heat oven to 375F.
STEP 2 In a bowl, coat pears in 1/2 teaspoon almond extract, 1/8 cup flour and 1/8 cup brown sugar.
STEP 3 In a separate bowl, combine 3/4 cup softened salted butter with 1 cup light brown sugar using a wooden spoon. Once combined, mix in 1 teaspoon cinnamon and 1/4 teaspoon salt.
STEP 4 Add in 3/4 cup oats and stir until combined. Slowly add 3/4 cup flour to the mixture, until all the flour is combined.
STEP 5 In an 8x8 pan, lay out the pears evenly. Take the topping and crumble it in an even layer on top of the pears.
STEP 6 Place the pan into the pre-heated oven and cook for 20-30 minutes.
STEP 7 Prick with a fork to test pears for desired texture and remove when soft.

Nutritional Data for Pear Crisp

Calories 218
Total Fat 12g
Saturated Fat 7g
Cholesterol 31mg
Sodium 117mg
Total Carbohydrate 37g
Fiber 3g
Sugar 26g
Protein 2g

Sweet Potato Dumplings

This recipe utilizes simple, common ingredients with minimal packaging. Food waste from this recipe can be composted — adding to the overall value of this recipe to be not only good for people, but good for the environment.

Total Servings - 14
Serving Size - 5 dumplings 
Dietary Considerations - Vegetarian and Dairy-free
Wine Pairing Suggestion - 2018 Merlot, Dama Wines

Ingredients for Sweet Potato Dumplings

• 2 sweet potatoes (medium)
• 2 1/3 - 3 1/2 cups white all-purpose flour
• 1/2 cup whole wheat flour
• 2 eggs
• 1/2 tsp salt

Directions for Sweet Potato Dumplings

NOTE Pairs well with Sustainable Pasta Sauce, soups, pastas or any other sauces you prefer!
STEP 1 Peel sweet potatoes, cut into 1/2 - 3/4 inch slices.
STEP 2 Boil water in a large pot, add sweet potato chunks and boil 10-12 minutes or until a fork can be inserted into them softly.
STEP 3  Strain potatoes and rinse under cold water. Let water drain off for 3-5 minutes.
STEP 4 Place potatoes in a stand mixer with a whisk attachment on slow speed until potatoes are mashed, around 1 minute.
STEP 5 Add eggs, salt and slowly incorporate the whole wheat flour and 2 3/4 cups of all-purpose flour until the mixture turns into a thick dough — switch to using a dough hook when the mixture thickens. Add more all-purpose flour as needed until the dough is thick, firm to the touch and not very sticky.
STEP 6 Roll the dough into 1-inch balls, boil the dumplings for 6-8 minutes or until they float to the top of the water and when cut through are dry to the touch.
STEP 7 Serve with desired sauce or meal and enjoy!

Nutritional Data for Sweet Potato Dumplings

Calories 115
Total Fat 1g
Cholesterol 23mg
Sodium 91mg
Total Carbohydrate 22.1g
Protein 4g

Sustainable Pasta Sauce

This dish supports the theme of sustainability by minimizing water waste. By using basic kitchen equipment and tools such as a medium-sized pot, chopping knife, cutting board and a spoon. The minimization of cooking utensils will minimize water usage when cleaning. Some ingredients in this recipe can be locally sourced from farmer's markets such as onions and ground beef. I also wanted to create something that is simple and that is cost-effective so, everyone can use it. This recipe can go with spaghetti, macaroni, gnocchi, dumplings and other types of noodles. Different ingredients can be substituted or added such as ground beef or mushrooms.

Total Servings - 4 cups, 16 servings
Serving Size - 1/4 to 1/3 cups 
Dietary Considerations - Dairy-free, can be vegan if meat is substituted
Wine Pairing Suggestion - 2021 Star Garnet, Snake River Valley, ID

Ingredients for Sustainable Pasta Sauce

• 1 lb of ground beef (80% lean, 20% fat, or preferred ratio)
• 1/2 yellow onion peeled and diced
• 1 clove of garlic peeled and minced
• 1 can of tomato soup (10 oz), 10.75 oz can is also fine
• 1 can of tomato sauce (15 oz)

Directions for Sustainable Pasta Sauce

STEP 1 Cook 1 pound of hamburger on medium heat. Begin frying hamburger in an unheated medium-size pot. The meat will form its own grease as it cooks so, oil is not needed. As hamburger cooks, stir to crumble the meat.
STEP 2 When the hamburger is slightly pink, add 1/2 chopped onion and 1 minced garlic clove and cook approximately 5 more minutes until onions are soft.
STEP 3 Mix the 15 oz can of tomato sauce and 10 oz can of tomato soup together. Add tomato mixture to the hamburger mixture. Heat the hamburger and tomato mixture until it starts to boil, then turn to low heat and simmer for 10 minutes.
STEP 4 Add salt and pepper for taste or spice of your choice.

Nutritional Data for Sustainable Pasta Sauce

Calories 1549 kcals
Total Fat 88g
Saturated Fat 28g
Cholesterol 320mg
Sodium 3263mg
Total Carbohydrate 79g
Fiber 13g
Protein 89g

This dish represents sustainability because it encompasses delicious, fresh meat and vegetables that can be found at most local grocery stores and farmer’s markets. The unused scraps of zucchini, mushroom stems and carrot skins can be composted, and the cost of making this dish is cost-efficient and easy to make.

Total Servings - 7
Serving Size - 1/3 cup of meat topping and 1/3 cup of sauce 
Dietary Considerations - Gluten-free, Dairy-free and can be vegetarian or vegan
Wine Pairing Suggestion - 2018 Merlot

Ingredients for Zucchini Noodles and Red Meat Sauce

Sauce

• 3 carrots (medium)
• 2 slicer tomatoes (large)
• 2 zucchini (medium)
• 1/2 cup frozen peas
• 8 whole brown mushrooms (medium)
• 3 tsp Italian seasoning

Meat Topping

• 1 lb or 4 cups all-natural ground pork
• 2 tbsp vegetable oil
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp white pepper
• 1/2 tbsp plain salt

Directions for Zucchini Noodles and Red Meat Sauce

NOTE The meat topping will be more flavorful than the sauce, so the flavors will blend when the meat topping is combined with the zucchini noodles.
STEP 1 Rinse all vegetables, mushrooms included.
STEP 2 Skin the carrots and cut off the head and tail of the carrots. Cut the carrots into 1-inch slices and place them in a blender or food processor.
STEP 3 Cut the head of the tomatoes off and slice them into quarters. Place the tomatoes in the blender or food processor.
STEP 4 Puree the carrots and tomatoes. Pour the puree into a medium saucepan.
STEP 5 Remove the mushroom stems and slice the mushrooms into 1-inch slivers. Add the mushrooms to the medium saucepan.
STEP 6 Skin the zucchini to remove the green layer. After the skin has been removed, continue to make long strips of zucchini using the peeler. If the strip is too wide, slice the strips into thinner strips. When reaching the seed portion of the zucchini, slice the zucchini into strips using a knife.
STEP 7 Add the zucchini strips into the medium saucepan.
STEP 8 Add 1/2 cup of frozen peas into the medium saucepan.
STEP 9 Add 3 tsp of Italian seasoning to the medium saucepan. Turn the stove on and stir the mixture frequently on medium heat for at least 20 minutes. If the peas are soft and the sauce boils, turn off the heat and let it rest.
STEP 10 In a separate frying pan, add 2 tbsp of vegetable oil (may substitute other oils if vegetable oil is not available).
STEP 11 Add 1 lb pf all-natural ground pork.
STEP 12 Turn the heat to medium. Add 2 tsp of onion powder, 2 tsp of garlic powder and 1 tsp of white pepper. Add 1/2 tbsp of salt (May omit salt if you do not want too much sodium).
STEP 13 Stir the ground pork often so it does not burn and cook all the way through. If the ground pork clumps up, chop it with a stirring tool to break the pork apart. Ground pork must cook to 165℉.
STEP 14 Place sauce on a plate and serve with the meat topping. Enjoy!

Nutritional Data for Zucchini Noodles and Red Meat Sauce

Calories 192
Total Fat 10.5g
Cholesterol  50mg
Sodium 571mg
Total Carbohydrate 10.3g
Protein 15.5g
Iron 1mg
Potassium 452mg
Calcium 30mg
Vitamin D 74 mcg

Below is a list of past recipes. Click on the name to find the recipe.

• Vandalized Holiday Dressing (2022)
• Vandal Gold Rice Pilaf (2021)
• Brave & Bold Harvest Salad (2021)
• Holiday Cheesy Potatoes (2020 President’s Choice Winner)
• Green Been Vandalizing Machine (2020)

Below is a list of past recipes. Click on the name to find the recipe.

• Holiday Vandal Roll (2022)
• Joe’s Zesty Pumpkin Rolls (2021)
• Swiss Twist Biscuit (2018)
• Black and Gold Pumpkin Bread (2016)
• Pumpkin Pecan Muffins with Maple Cream Cheese Icing (2016)
• Golden Harvest Vegetable Bread (2013)

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Holiday Vandal Roll (2022)

We believe… The Holiday Vandal Roll represents the holidays and vandal boldness. We used a squash filling with a doughy crust for the holidays. The Vandal boldness comes from the gold center and Idaho potatoes. We believe this is the perfect holiday side to share with your family.

Suggested Wine Pairing: Viognier by Jovinea Wines, Juliaetta, Idaho Vandal Connection: Michael Grigg ’20, College of Agricultural and Life Sciences.
(vandalsuncorked.com)

Total Servings - 8
Serving Size - 1 Roll
Dietary Considerations - Vegan and vegetarian

Ingredients for Holiday Vandal Rolls

• 1 1/4 Cup Butternut Squash
• 1 can (15 oz.) Chickpeas
• 1 Lemon (juiced)
• 5 Tablespoons Olive oil
• 3 cloves Garlic (minced)
• 3 cloves Garlic (Roasted)
• ¼ tsp Cinnamon
• ¼ tsp Pepper
• ¼ tsp Cumin
• ¼ tsp Sage
• 2 Potatoes (shredded)
• 1 package Biscuits (8-count jumbo)
• ½ Tablespoon Craisins
• ½ Tablespoon Pepitas
• ½ Tablespoon Tahini

Directions for Holiday Vandal Rolls

STEP 1 Preheat oven to 400*F.
STEP 2 Wash and cube butternut squash. Place on a baking sheet with garlic cloves and drizzle olive oil on top. Bake for 20 minutes or until soft. Wash and shred potatoes and place on a different baking sheet. Season with your favorite holiday seasonings. Season with sage, garlic, salt, and pepper(or your favorite holiday seasonings). Bake at 400*F for 12 minutes.
STEP 3 In a food processor, combine drained chickpeas, olive oil, lemon juice, garlic, squash, cumin, cinnamon, sage, and pepper. Pulse until smooth.
STEP 4 Roll out biscuits and add 1 spoonful of potatoes and hummus layered on each.
STEP 5 Fold the biscuits closed and pinch the ends with a fork to conceal the contents into the roll. Place in oven for 15 minutes at 350*F or until golden brown.
STEP 6 Remove from oven. Brush with your choice of seasoned olive oil. Season using garlic, sage, and a bit of black pepper. Top it off with pepitas and dried cranberries..
STEP 7 Drizzle tahini on top if desired. Enjoy!

Nutritional Data for Holiday Vandal Rolls

Calories 361 calories
Total Fat 14.1 g
Cholesterol 0 mg
Sodium 120 mg
Total Carbohydrate 49.4g
Protein 12.3 g

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Joe’s Zesty Pumpkin Rolls (2021)

Start your holiday morning with a delicious twist on a classic cinnamon roll. This brave recipe combines the cherished cinnamon roll and pumpkin pie to a unique breakfast item that everyone will love. The orange zest on top bursts with boldness in your mouth with every bite. Create a warm and cozy morning in your kitchen when you bravely serve these morning delights.

Suggested Wine Pairing: Create a mimosa with the 2019 General Phunk Chardonnay, by 3100 Cellars
(vandalsuncorked.com)

Total Servings - 5 Servings
Serving Size - 1 Cinnamon Roll
Dietary Considerations
For gluten allergies: Bob's Red Mill Gluten Free Pizza Crust Mix 16 oz Pkg.
For dairy allergies: replace cream cheese with Miyoko's Creamery Organic Cashew Milk Classic Plain Cream Cheese, 8 oz.

Ingredients for Joe's Zesty Pumpkin Cinnamon Rolls

Cinnamon Rolls

• 1 Can (13.8 oz) Pillsbury Classic Pizza Crust
• 2 Tablespoons Melted butter
• 1/2 Cup Brown sugar
• 2 Tablespoons Pumpkin Pie Seasoning
• 1/2 Cup Canned Pumpkin Puree

Frosting

• 1 Tablespoon Pumpkin Pie Seasoning
• 1 8oz package Cream Cheese
• 4-6 Tablespoons Powdered Sugar
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Melted butter
• 1/4 Cup Canned Pumpkin Puree

Directions for Joe's Zesty Pumpkin Cinnamon Rolls

NOTE: Keep dough refrigerated until time to add filling. Soften cream cheese before mixing.
STEP 1 Preheat the oven to 400 degrees Fahrenheit.
STEP 2 For the filling, melt butter and combine with brown sugar, pumpkin spice and canned pumpkin in a small bowl. Stir until combined and smooth.
STEP 3 Open the pizza dough container and lay out the pizza dough on cutting board. For gluten allergies: Use Bob's Red Mill Gluten Free Pizza Crust Mix 16 oz Pkg. Follow directions and roll out onto cutting board.
STEP 4 Use a rubber spatula to spread sugar mixture evenly on dough. Make sure not to overfill.
STEP 5 Roll dough into a tight single log shape on the short side.
STEP 6 Wet knife to prevent sticking to dough.
STEP 7 Cut the log into 2 inch rolls.
STEP 8 Place rolls in a glass or ceramic pan with an inch in between. (About an 8x8 inch square pan.)
STEP 9 Place in the oven and bake for 18-20 mins or until golden brown on top.
STEP 10 While rolls are in the oven, attach the flat beater attachment to a stand mixer to start frosting.
STEP 11 Place 1 package of softened cream cheese in the mixer bowl. For dairy allergies: Replace cream cheese with 1 package of Miyoko's Creamery Organic Cashew Milk Classic Plain Cream Cheese, 8 oz
STEP 12 Add powdered sugar, vanilla extract, melted butter, and canned pumpkin mix in a stand mixer. For dairy allergies: Replace butter with vegetable oil or another oil of your choosing.
STEP 13 Mix until smooth and creamy.
STEP 14 Zest an orange. Optional; slice orange into thin wedges to use as garnish.
STEP 15 Once cinnamon rolls are out of the oven and have cooled slightly, spread frosting evenly on each roll.
STEP 16 Sprinkle orange zest over the top of the frosting. Optional orange slice garnish.

Nutritional Data for Bold Vandal Soup Shooter Combo

Calories 467 Calories
Total Fat 113g total fat 71g, saturated fat
Cholesterol 306 mg
Sodium 670mg
Total Carbohydrate 55g total carbohydrates, 2.6 g dietary fiber, 17.4g sugar
Protein 9.7g
Other Data 33.5% Vitamin A, 4.6% Calcium, 42.7% Vitamin C, 2.5% Iron, 3% Vitamin B-6, 1.2% Magnesium. The % Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to a daily value of 2000 calories a day is used for general nutrition advice.

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Swiss Twist Biscuit (2018)

This buttery biscuit has a Swiss twist… Perfect for spreading some Vandal pride, these golden biscuits cover all the bases: melt in your mouth Swiss cheese, smoky prosciutto, sun-dried tomatoes and aromatic garlic and chives.

From the Kitchen of Hannah Safe and Danielle Payne

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 12
Serving Size: 1 biscuit

INGREDIENTS

• ½ cup dried tomatoes, chopped
• ⅓ cup chives, chopped
• 1 medium garlic clove, minced
• 1 cup swiss cheese, grated
• ½ cup prosciutto, chopped
• ½ cup unsalted butter
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking powder
• 2 cups all-purpose flour
• 1 cup whole milk

DIRECTIONS

1. Preheat oven to 425 oF
2. Dice tomatoes, chives and garlic.
3. Shred cheese and cut prosciutto into bite size pieces.
4. Mix flour, baking powder and salt.
5. Cut in butter and mix until dough is crumbly.
6. Add prosciutto, chives, swiss cheese, tomatoes and garlic to dough and mix until evenly dispersed.
7. Add half of milk and mix, then add remaining milk until a wet sticky dough forms.
8. Drop 12 heaping spoonfuls of dough onto a greased baking sheet leaving about an inch between each biscuit.
9. Bake for about 20 minutes or until golden brown.
10. Serve hot with butter.

Nutrition Data (per serving):
Calories: 215 per biscuit
Fat: 12.6 g
Saturated Fat: 7.7 g
Trans Fat: 0.5 g
Carbohydrates: 17.8 g
Protein: 7.6 g
Sodium: 700mg

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Black and Gold Pumpkin Bread (2016)

By Christy Johnson and Mikyah Owens

This festive holiday recipe is a healthy, yet sweet, alternative to the traditional pumpkin pie. Requiring minimal preparation, this pumpkin bread allows you to concentrate on family and friends while it bakes, filling your house with the sweet aroma of autumn.

The familiar pumpkin spice reminds the taste buds of home, the garbanzo beans provide a firm and dense texture, and the honey and chocolate chips contribute a little sweetness. Topping this cozy dessert with a unique coconut whipped cream makes it unforgettable! Golden pumpkin dough with a sprinkling of chocolate chips represent school colors, and showcase our shared U of I pride!

• Yield: 12 bars
• Portion: 2 inch by 4 inch bars

Ingredients

Bread

• 1 15 oz can pureed pumpkin
• 3 /4 cup garbanzo beans, drained and rinsed
• 1/2 cup honey
• 1 tsp vanilla extract
• 2 cups flour (gluten-free baking flour or all purpose)
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 Tbsp pumpkin spice
• 1/4 tsp salt
• 1/2 cup chocolate chips

Whipped Topping

• 1 can full fat coconut milk (lite for less fat)
• 1 1/2 tsp vanilla extract
• 1-2 Tbsp maple syrup

Directions

Bread

Preheat oven to 350 degrees Fahrenheit. Drain and rinse garbanzo beans. Add all bread ingredients to blender or food processor, except for chocolate chips. Blend until smooth and no lumps remain. Add in chocolate chips and stir by hand until evenly distributed throughout. Spread mixture into a greased 13 inch by 9 inch baking dish. Bake for 30 minutes.

Whipped Topping

Chill can of coconut cream overnight in the refrigerator. Open the can and scoop the solid white coconut cream (discard liquid portion of the coconut milk), vanilla, and maple syrup into a medium sized bowl. Whip with electric mixer on high until smooth and fluffy. Place dollop on top of warm bread.

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Pumpkin Pecan Muffins with Maple Cream Cheese Icing (2016)

By Hana Sorensen and Danielle Marcolina

Our recipe is combines a variety of balanced fall flavors including pumpkin, pecan and maple. It is quick, simple, and festive, but satisfy your sweet tooth craving! The pulse crop incorporated into this recipe was chickpea flour. The chickpea flour isn’t overpowering and is subtle enough to contribute to overall moistness of the muffins. The benefit of using chickpea flour is that it is gluten free and contains protein and fiber to add a healthy flair.

• Yield: 12 muffins

Ingredients

Muffins

• 2 cups Garbanzo Flour
• 2 Eggs
• 1/2 cup Pure Cane Sugar
• 1 cup Canned Pumpkin
• 1/2 cup diced Pecans
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking soda
• 1/2 cup Butter
• 2 teaspoons Pumpkin Pie Spice
• 2 tablespoons olive oil
• 2 tablespoons Dark Brown Sugar
• 1/2 cup Chopped Pecans

Frosting Ingredients

• 1 cup Cream Cheese
• 1 tablespoon and 2 teaspoons Maple Syrup
• 2 teaspoons Vanilla Extract
• 1/2 cup Powdered Sugar

Directions

Muffins

Preheat oven to 350 degrees F. Combine flour, baking soda, sugar and pumpkin pie spice mix into a bowl and stir. Then soften the butter and add it to the canned pumpkin, egg, olive oil, brown sugar and vanilla extract. Add dry ingredients to the wet ingredients and mix well. Stir in the pecans. Place batter evenly into muffin pan. Cook for 16 minutes and use a toothpick to make sure it comes out clean, ensuring that they are fully cooked.

Frosting Ingredients

Mix together the cream cheese, maple syrup, vanilla extract and powdered sugar into a bowl until fluffy.




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Golden Harvest Vegetable Bread (2013)

By Tracie Campbell and Michelle Tonna

Thanksgiving Day preparations are hectic and breakfast that day often goes unplanned, but this quick bread recipe is a cinch to prepare the day before along with your pies or can make use of any unused pumpkin.

• 12 servings

Ingredients

• 1 2/3 cup Quick Cooking Oats
• 2/3 cup All-Purpose Flour
• 1/2 cup Whole Wheat Flour
• 1 tsp. Cinnamon
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 3/4 cup Carrots, shredded
• 3/4 cup Zucchini, shredded
• 3/4 cup Pumpkin, canned
• 1/2 tbsp. Orange Zest
• 2 Eggs, lightly beaten
• 1 tsp. Vanilla Extract
• 1/4 cup Canola Oil
• 3/4 cup Brown Sugar

Directions

1. Preheat Oven to 350°F and grease an 8 x 4 loaf pan.
2. In a large bowl combine the oats, flour, cinnamon, baking powder, baking soda, & salt, set aside.
3. In a separate bowl combine carrots, zucchini, pumpkin, orange zest, eggs, vanilla, canola oil, and brown sugar. Incorporate the dry ingredients into the wet ingredients until well combined. Do not over mix.
4. Pour the batter into the loaf pan and bake for 40-50 minutes until golden brown. Check by inserting a wood toothpick in the center; bread is cooked when toothpick comes out clean.

NUTRITION AT A GLANCE

Per serving: 205 calories, 6.2g fat, 0.7g saturated fat, 32.6g carbohydrates, 3g dietary fiber, 35mg cholesterol, 252g sodium. Nutritional analysis by Recipe Calc Software©

• Vandal Traditions Harvest Squash (2020)
• Joe Vandal Helmet Horn (2018)
• Vandal Cauliflower (2018)
• Vandal Gold (Green) Bean Casserole (2018)
• Vandal Gold Polenta Crusted Yams (2018)
• Rendezvous Salad (2017)
• Vandal Gold Sweet Potato Mousse Paired with Cocoa-Chili Rubbed Pork Tenderloin (2017)
• Vandal Sweet Potatoes (2017 Winner)

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Vandalized Holiday Dressing (2022)

We believe our dish embodies the “brave, bold, unstoppable theme because… have you ever seen a dressing dish with potatoes in it, let alone featured? These potatoes are breaking the glass ceiling by not only deciding how they will be featured in a dish but doing it well.

Suggested Wine Pairing: Sauvignon Blanc
(vandalsuncorked.com)

Total Servings - 10
Serving Size - 1 Cup
Dietary Considerations - This recipe can be made vegetarian by leaving out the bacon.

Ingredients for Vandalized Holiday Dressing

• 6 ounces Bacon, diced
• 2 Medium potatoes, 1 in cubes
• 7oz (1/2 loaf) Cubed French bread, 1-inch cubes
• ½-stick Unsalted butter
• ½ Onion, diced
• 2 stalks Celery, diced
• 5 tablespoons Fresh parsley, diced (3 tablespoons for recipe, 2 tablespoons for garnish)
• 1 tablespoon Dried basil
• ½ teaspoon Salt
• ½ cup Chicken broth
• 2 Eggs, lightly beaten
• 3-4 cups Shredded medium cheddar cheese 1 1/4 Cup Butternut Squash

Directions for Vandalized Holiday Dressing

STEP 1 Toast bread in oven at 400F until golden and toasty, 6-8 mins, set aside in a medium or large bowl.
STEP 2 In a heavy skillet, cook bacon and potatoes together for 6-8 mins, until crispy, drain pan, set aside(if omitting bacon from recipe, use 2 tbsp butter to cook potatoes).
STEP 3 Melt ½ stick butter in skillet, then stir in celery and onion and cook until tender.
STEP 4 Remove from heat, stir in basil and 3 tbsp parsley. Add cooked bacon and potatoes and 2 cups shredded cheese to the mix.
STEP 5 Add mixture to the bread cubes, toss together. Stir in chicken broth a little at a time until the bread is moist but not soggy.
STEP 6 Stir in the eggs, then put mixture in a 9x9 baking dish. Bake uncovered in oven at 350 F for 30-45 mins or until dressing reaches an internal temp of 165F.
STEP 7 When dressing is removed from oven, cover the top with remaining shredded cheese and parsley as desired.

Nutritional Data for Vandalized Holiday Dressing

Calories 345 kcal
Total Fat 22
Saturated Fat 11g
Trans Fat 0g
Cholesterol 59.3 mg
Sodium 800 mg
Total Carbohydrate 22g
Protein 16 g

 

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We believe our dish embodies the “brave and bold” theme with the vandal gold color, the bold flavors and textures, as well as the brave suggestion to make rice a staple at your holiday table.

Suggested Wine Pairing: 2016 Tempranillo, Monte De Oro Winery
(vandalsuncorked.com)

Total Servings - 14
Serving Size - 1/1 cup
Dietary Considerations - Gluten-free

Ingredients for Vandal Golden Rice Pilaf

• 3 Tablespoons Salted butter
• 1 Cup Finely chopped onion
• 1 Orange, zested, juiced
• 1 1/2 Cups Basmati rice, rinsed
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 3 Cups Chicken stock
• 1 Cup Slivered almonds, lightly toasted
• 1 1/2 Cups Craisins
• 1/4 Cup
• Parsley, finely chopped

Directions for Vandal Golden Rice Pilaf

NOTE This makes a delicious side or stuffing for a roasted holiday bird. Prepare as directed and serve, or use to stuff.
STEP 1 Melt butter in a saucepan over medium heat.
STEP 2 Add onions, 2 Tablespoons zest, and ¼ cup orange juice and cook until juice is reduced and onions are softened and starting to caramelize.
STEP 3 Add rice, turmeric, salt, and chicken stock and stir to combine.
STEP 4 Cover and let simmer untouched for 12 minutes.
STEP 5 Open lid and sprinkle toasted almonds and craisins on top. Avoid stirring into rice until the final resting step is complete.
STEP 6 Remove from heat and let rest for 10 minutes with the lid on.
STEP 7 Sprinkle parsley, fluff, and serve or use to stuff the main dish.

Nutritional Data for Vandal Golden Rice Pilaf

Calories 200 calories
Total Fat 7 g
Cholesterol 6.4 mg
Sodium 385 mg
Total Carbohydrate 30 g
Protein 3.6 g

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Looking for a festive salad that incorporates all the classic holiday flavors, but with a modern twist? Well, you’ve come to the right place! This Vandal inspired Holiday Harvest Salad is a great way to experience the season’s bold flavors all in one dish! The sweet cranberry dressing paired with tart apples over fresh kale and garnished with a spicy cornbread hinted with orange, will bring a new experience to your holiday table! With brave and vibrant colors the Holiday Harvest Salad is an attractive dish. This recipe is great by itself or as an addition to your holiday dinner.

Suggested Wine Pairing: Hells Canyon 2020 Chardonnay Reserve
(vandalsuncorked.com)

Total Servings - 6
Serving Size - 1 1/2 cup
Dietary Considerations - Vegetarian, Dairy-free

Ingredients for Brave & Bold Harvest Salad

Cornbread

• 1 (8.5 ounce) Box Jiffy cornbread mix, or use your favorite cornbread recipe
• 1 Egg
• 1 medium Jalapeno, deseeded, and finely diced
• 1 medium Navel Orange, divided and cut in half

Salad

• 1 Head Kale, rinsed, destemmed, and chopped
• 1/2 Navel orange
• 2 Granny Smith Apples, cut into 1-inch cubes
• 1 Sweet Potato, peeled, and cut into 1-inch cubes

Dressing

• 1/2 Cup Unsalted Cashews, Raw
• 1/4 Cup Whole cranberries in sauce, Canned
• 1/4 Teaspoon Cinnamon

Directions for Brave & Bold Harvest Salad

NOTE This makes a delicious side or stuffing for a roasted holiday bird. Prepare as directed and serve, or use to stuff.
STEP 1 Preheat oven to 400 degrees.
STEP 2 Soak cashews in ½ cup of water and set aside.
STEP 3 Place cornbread mix in a bowl, with 1/3 cup water, 1 egg, and the diced jalapeno and mix.
STEP 4 Zest the orange into the batter and then fold it into the mix.
STEP 5 Slice the orange in half, juice one half of the orange into the cornbread mix and stir. Set aside the other half.
STEP 6 Line a baking sheet with parchment paper.
STEP 7 Pour batter onto the parchment lined baking sheet, spread evenly across the whole baking sheet, and bake for 15 minutes.
STEP 8 While the cornbread is baking, add the chopped kale to a bowl. Juice the remaining half of the orange over the kale, and massage with your hands for one minute. Set aside.
STEP 9 Chop the sweet potato into ½ inch-cubes, lightly salt and pepper. Place onto a baking sheet lined with parchment paper, and bake for 20 minutes at 400 degrees.
STEP 10 While the potatoes are cooking, dice the apples into ½ inch-cubes, add them to the pan with the sweet potatoes for the last 5 minutes of baking.
STEP 11 For dressing: in a blender or food processor, add soaked cashews with the water, cranberries, and cinnamon. Blend until smooth. Refrigerate.
STEP 12 Combine the kale, cooked sweet potatoes and apples, and mix with the dressing. Crumble cornbread on top of the salad and serve.

Nutritional Data for Brave & Bold Harvest Salad

Calories 391
Total Fat Total fat 15g
Saturated fat 4.2g
Trans fat 0g
Cholesterol 281.2 mg
Sodium 352.9 mg
Total Carbohydrate 44.9g
Dietary fiber 5.9g
Sugar 15.8g
Protein 15.9g
Vitamin D 0%
Calcium 152.3%
Iron 6.8%
Potassium 644.3 mg
Vitamin A 612.6%
Vitamin C 115.3%

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This is a creamy potato dish with a satisfying crunch that will fulfill any comfort food cravings. This dish is easy and convenient for the upcoming holidays and will go perfectly with the rest of your meal.

Suggested Wine Pairing: Cabernet Sauvignon by Huston Vineyards or Albarino by Clearwater Canyon Cellars (vandalsuncorked.com)

Total Servings - 8
Serving Size - About 1 cup

Ingredients for Holiday Cheesy Potatoes

• 5 cups shredded sharp white cheddar cheese
• 1 lb (30 oz) bag shredded hash browns
• 2 cups (16 oz) sour cream
• 10. 5 oz can cream of chicken soup
• 1 box (18 oz) cornflakes cereal
• 3 tsp salt or season to taste
• 3 tsp pepper or season to taste

Directions
STEP 1 Preheat oven to 350 degrees Fahrenheit.
STEP 2 Grate 5 cups of sharp white cheddar.
STEP 3 In a large mixing bowl, combine package of hash browns, sour cream, cream of chicken and 4 cups of sharp white cheddar. Mix thoroughly.
STEP 4 Once evenly combined, mix in 2 tsp of salt and pepper.
STEP 5 In a separate Ziploc bag, pour in cornflakes and add remaining tsp of salt and pepper. Shake the bag to mix in salt and pepper. Lay bag flat on counter and take a rolling pin to crush the cornflakes.
STEP 6 In large pan, take the hash brown mixture and evenly spread throughout the pan. Taking the remaining cup of white cheddar and spread over the mixture in pan.
STEP 7 With the bag of cornflakes, shake out of bag and cover the entire pan evenly slightly pressing cornflakes into mixture.
STEP 8 Put into over for 1 hour.
STEP 9 Serve and enjoy!

Nutritional Data for Holiday Cheesy Potatoes (per serving)
Calories 741
Total fat 30 g
Cholesterol 91.25 mg
Sodium 8,259 mg
Total carbohydrate 88.5 g
Sugar 10 g
Protein 22 g

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Green bean casserole is a staple to everyone’s Thanksgiving festivities and pairs well with any of your family’s traditional Thanksgiving dishes.  This 5-ingredient holiday recipe adds a spin to traditional green bean casserole that everyone will look forward to during the holidays by using water chestnuts for a little extra crunch and lots of cheddar cheese for extra creaminess.  This recipe incorporates a little vandal pride by including Idaho grown fresh green beans along with golden cheddar cheese! 

Suggested Wine Pairing: Albarino by Clearwater Canyon Cellars (vandalsuncorked.com)

Total Servings - 6-8
Serving Size - 1 cup

Ingredients for Green Been Vandalizing Machine

• 2 cups fresh green beans
• 2 cups cream of mushroom soup
• 1 can chopped water chestnuts
• 1 1⁄2 cups of cheese
• 1 cup crispy onions

Directions
STEP 1 Preheat oven to 350 degrees.
STEP 2 Add green beans to 1⁄2 cup of boiling water and cook covered for 6 minutes.
STEP 3 Add green beans to a casserole dish with 2 cups of cream of mushroom soup, 1 can of chopped water chestnuts and 3⁄4 cup cheese.
STEP 4 Flatten and even out mixture in pan then cover with crispy onions.
STEP 5 Bake for 15 minutes or until crispy, and then take out and add 1⁄2 cup cheese to top.
STEP 6 Put casserole back in oven for 3 minutes or until cheese melts.
STEP 7 Let sit for 5 minutes, and then serve.

Nutritional Data for Green Been Vandalizing Machine (per serving)
Calories 169
Total fat 808 m
Cholesterol 15 mg
Sodium231 mg
Total carbohydrate 17.5 g
Protein 5.8 g

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During a time of unprecedented challenges, we at find ourselves navigating a vastly different landscape. Yet steadfastly unchanged are the Vandal traditions of the Brave and Bold, of leading and trailblazing, of Vandal Pride. As we Vandal On, we find ourselves craving the warm and the comfortable, and the embrace of the community we love. From the familiar flavors of the holidays to the bright gold of our Vandal community, this recipe blends comfort and tradition with Pride Gold, symbol of the strength and resilience that IS our community. Uncomplicated. Nurturing. Resilient tradition. Spread the Vandal Pride. Come home with us to Vandal country.

Suggested Wine Pairing: As a main dish, try Viognier by Basalt Cellars. As a side dish, try Renaissance Red by Clearwater Canyon Cellars. (vandalsuncorked.com)

Total Servings - 4
Serving Size - ½ squash, 1.5 cups of filling

Ingredients for Vandal Traditions Harvest Squash

• 2 acorn squashes, washed, halved, seeds removed.
• 1 cup (4 ounces) dried fruit, nuts and seeds medley, unseasoned, containing dried cranberries or tart cherries. Blend must NOT contain peanuts, pretzels, cereal or chocolate.
• 2 cups Bartlett pears, washed, cored, diced, from 2 medium sized pears.
• 2 cups cooked brown rice (or your favorite grain medley) from 2 8-ounce packages, prepared, ready-to-eat.
• 4 teaspoons pumpkin pie spice.

Directions
STEP 1 Preheat oven to 350 degrees F. In a 13x9 inch pan or sheet pan with raised sides, pour
enough water into the pan to reach 1⁄2 inch up the sides.
STEP 2 Wash squashes, cut in half from stem to end and remove the seeds with a metal spoon, scraping the center clean. Arrange squashes cut side down into the pan in the water. Place in preheated oven for 45 minutes until tender.
STEP 3 Place the fruit, nut and seed medley into a small heat-resistant mixing bowl. Boil 2 cups of water and pour over the medley. Set aside for 15 minutes.
STEP 4 While the fruit and nut medley is soaking, wash, core and dice the pears. Place in a large mixing bowl.
STEP 5 When the fruit and nut medley has soaked for 15 minutes, drain over a second bowl, reserving the soaking water.
STEP 6 Add the drained fruit and nut medley to the pears and stir to combine.
STEP 7 To the pear mixture, add the cooked brown rice or grain medley and the pumpkin pie spice. Season this mixture with salt and pepper to taste. Stir thoroughly to combine.
STEP 8 From the reserved soaking water, measure out 6 tablespoons and add to the pear mixture. Stir to combine all ingredients.
STEP 9 When squash has baked 45 minutes, check with a fork for tenderness. Squash halves should be very tender, and the fork should not meet resistance. If required, bake squash an additional 10 more minutes until tender. When tender, remove from oven.
STEP 10 Using a fork or tongs, carefully flip squash halves over in the pan, being cautious to avoid rising steam. If water has mostly evaporated, add hot water to the pan to reach 1⁄4 inch up the sides of the pan.
STEP 11 Divide the pear-nut-grain filling between the four squash halves. Gently press filling into the center space with the back of a fork, and then mound remaining filling on top of the squash. Lightly salt and pepper the surface of the stuffed squashes, to taste.
STEP 12 Return stuffed squash halves to the oven and bake for 25 minutes until filling is lightly browned.
STEP 13 Remove from oven and serve.
STEP 14 As an optional garnish, lightly crisp fresh sage leaves in a neutral flavored oil in a small frying pan over medium heat for 30 seconds. Drain on paper towels and sprinkle lightly with salt. Crumble over squash halves or decorate with whole leaves.

Note: This recipe serves 4 as a main dish or 8 as a side dish. Simply cut squash halves before serving to serve as a side dish.

Nutritional Data for Vandal Traditions Harvest Squash (per serving)
Calories 586
Total fat 12.3 g; saturated fat: 1.2 g
Cholesterol 0 mg
Sodium159 mg
Total carbohydrate 111 g
Dietary fiber 14.3 g
Total sugars 8.7 g
Protein 13 g
Calcium 130 mg
Iron 4 mg
Potassium 1136 mg

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Sound the Vandal horn and call everyone to the table! This dish combines the traditional flavors of a loaded baked potato, the unexpected tang of gorgonzola and is served in a Vandal inspired sweet potato “horn.” Inspired by U of I mascot, Joe Vandal’s horned helmet; he stands by these potatoes!

From the Kitchen of Evan Brock and Darcy Rhodes

Servings: 8
Serving Size: 1 horn (half of a sweet potato)
Gluten Free

INGREDIENTS

• 4 medium sweet potatoes
• 8 strips hickory smoked bacon, diced
• 1 cup sour cream
• 1 cup Colby Jack cheese, shredded
• ½ cup green onions, chopped
• ¼ cup gorgonzola cheese
• Salt and pepper, to taste

DIRECTIONS

1. Preheat the oven to 400 F. Adjust oven rack to the top position.
2. Pierce each sweet potato 2-3 times with a fork.
3. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 40-45 minutes.
4. While the potatoes are baking, cook bacon in a 12-inch skillet over medium heat until fully cooked and crispy. Remove bacon from the pan and drain on paper towels.
5. In a medium bowl, combine sour cream, both cheeses, green onions, and diced bacon. Optional: salt and pepper to taste.
6. When the sweet potatoes are cool enough to handle, slice in half, widthwise. Hollow them out with a spoon, leaving about ½ inch of the sweet potato flesh intact. *Optional: Add sweet potato meat to filling. Mix well.
7. Spoon filling evenly into the hollowed out potato. Repeat with the remaining potatoes. Serve warm.

Nutrition Data (per serving):
Calories: 250
Fat: 19 g
Saturated Fat: 8 g
Cholesterol: 29mg
Sodium: 175 mg
Carbohydrate: 14g
Protein: 4 g

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Indulge your taste buds this holiday season with an unexpected twist on traditional Thanksgiving flavors. Crunchy walnuts, freshly squeezed lime juice, and an aromatic array of spices transform cauliflower florets into a tantalizing Thanksgiving side dish. Plump golden raisins and a tart cranberry drizzle made with local red wine adds delightfully sweet and tangy elements.

From the Kitchen of Meredith LaFrance and Nallely Vega

Servings:
Vandal Cauliflower 9 servings
Cranberry Drizzle 16 servings
Serving Size:
Vandal Cauliflower, 1/2 cup
Cranberry Drizzle, 2 tablespoons Vegan
Gluten-Free, Contains Nuts

Prep Time 15 Minutes
Cook Time 40 Minutes

INGREDIENTS

Vandal Cauliflower:

• 1 medium head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon onion, granulated (OR, use an equal amount of onion powder)
• 1 teaspoon garlic, granulated (OR, use an equal amount of garlic powder)
• ½ teaspoon sage
• ½ teaspoon paprika
• ½ teaspoon thyme
• ¼ teaspoon ground fennel
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 2 tablespoons fresh lime juice (1 lime)
• ½ cup walnut pieces
• ¼ cup golden raisins

Cranberry Drizzle:

• 2 cups cranberries, fresh or frozen
• ¾ cup local red wine (we used Ste Chapelle, soft red)
• ½ cup frozen orange juice, thawed
• ½ cup water

DIRECTIONS

1. Preheat oven to 425 F.
2. Cut cauliflower into bite-sized florets and add to a large mixing bowl.
3. Coat florets evenly in oil.
4. In a separate bowl, combine onion, garlic, sage, paprika, thyme, ground fennel, ground black pepper, and salt. Mix spices together with a large spoon.
5. Add spice mixture to cauliflower and stir well. Ensure spices are uniformly distributed.
6. Add lime juice to bowl of florets.
7. Lightly spray a 9 x 13-inch baking pan with oil. Add seasoned florets to pan and spread evenly. Bake uncovered for 20 minutes.
8. Remove pan from oven and toss florets. Return pan to oven and bake uncovered for another 10 minutes.
9. Remove pan from oven and add walnuts and golden raisins. Bake uncovered for another 10 minutes.
10. Remove from oven.

DIRECTIONS (Cranberry Drizzle):

1. Add cranberries, orange juice, red wine, and water to a medium-sized sauce pan.
2. Bring mixture to a simmer over medium heat.
3. Reduce heat to medium-low and continue to cook for 10 minutes, or until cranberries have burst, stirring frequently and mashing cranberries as they soften. Watch mixture carefully, as it could boil over.
4. Remove from heat and allow to cool for 5-10 minutes.
5. Pour sauce into a food processor or blender and blend until smooth (approximately 10-15 seconds).
6. Drizzle 2 tablespoons on Vandal Cauliflower. Serve hot.

Nutrition Data (per ½ cup serving):
Vandal Cauliflower
92.6 Calories
6.8 g Fat
0.8 g Saturated Fat
0.0 g Trans Fat
0.0 g Cholesterol
76.9 mg Sodium
7.8 g Carbohydrate
1.8 g Fiber
3.8 g Sugar
2.3 g Protein

Cranberry Drizzle
18.2 Calories
0.0 g Fat
0.0 g Saturated Fat
0.0 g Trans Fat
0.0 g Cholesterol
1.2 mg Sodium
2.7 g Carbohydrate
0.6 g Fiber
1.2 g Sugar
0.1 g Protein

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Our recipe dresses up green bean casserole, a Thanksgiving standard. Inspired by jalapeño poppers and vandal spirit, this dish brings cream cheese, bacon, jalapeño, golden green beans and a whole lot of pizzazz to the holiday table.

From the Kitchen of Alex Peterson and Nicole Burch

Servings: 6
Serving size: 3/4 cup

INGREDIENTS

• 1 pound bacon
• 2 cups fresh yellow green beans, trimmed, sliced
• 1 jalapeno, finely diced and seeded
• 2 8-ounce packages cream cheese, softened
• 1 8-ounce package cheddar cheese
• 1 8-ounce package mozzarella
• 1 1/3 cups French’s French Fried Onions
• 1/3 cup milk, optional

DIRECTIONS

1. Preheat oven to 350 F.
2. While oven preheats, cook bacon in large skillet according to package directions. When done, place bacon on plate lined with a paper towel to remove excess oil. When cooled, cut into ¼ inch pieces. Set aside. Reserve bacon grease, leaving in skillet for step 5.
3. Wash and trim green beans, cut in halves. Boil for 5-7 minutes and drain. Set aside.
4. While beans are cooking, seed and finely dice jalapeno.
5. Transfer diced jalapeno to pan, cooking in remaining bacon grease for 2-3 minutes. Remove from grease with slotted spoon and transfer sautéed jalapeno to a large bowl.
6. Combine sautéed jalapeno, cooked green beans, cream cheese, mozzarella cheese, cheddar cheese, and half of the cooked bacon in large bowl; can use up to 1/3 cup milk to increase creaminess. Pour into 10x6x2 pan, spread evenly.
7. Cover top layer with French’s French Fried Onions and remaining half of chopped bacon. Bake for 20 minutes, or until fried onion rings are golden brown.
8. Cool. Serve. Enjoy!

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Nutrition Data (per ¾ cup serving):
Total Calories: 614
Carbohydrates: 18 g
Protein: 19 g
Saturated Fat: 24 g
Trans Fat: <1 g
Sodium: 896 mg

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A fun twist on a traditional yam side dish in 5 simple ingredients!

From the Kitchen of Haley Smith

Servings: 8 Serving
Size: 1/2 cup
Vegetarian, gluten free

INGREDIENTS

• 2 yams, sliced (if preferred, peeled and sliced)
• 1/4 cup dark brown sugar
• 1 cup pecans, chopped
• 3/4 cup polenta, uncooked
• 1/4 cup olive oil
• Salt to taste

DIRECTIONS

1. Preheat oven 400 F.
2. Soak sliced yams for at least five minutes while preparing the crust.
3. Polenta Crust: combine brown sugar, polenta, and chopped pecans in a bowl.
4. Grease a baking sheet with 2 tablespoons of olive oil.
5. To coat the potatoes in the crust, remove a slice of yam from the water, shaking off excess, place it in the bowl of crust mixture and coat both sides. Place coated yam on greased baking sheet. Repeat until all slices are on baking sheet.
6. Drizzle 2 tablespoons olive oil over potatoes on pan.
7. Bake at 400 F for 25-30 minutes or until golden brown.

Nutrition Data (per ½ cup serving):
Calories: 301 kcal
Carbohydrates: 37 g
Saturated Fat: 2 g
Trans Fat: 0
Sodium: 68 mg

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This salad combines exotic Asian flavors with a little bit of American sweetness. It includes Asian dressing and seaweed with strawberries, blueberries and white chocolate chips that gives it a nice color and sweet taste. Vandal pride is all about Vandal unity. Bringing two different nations or cultures together to work as one and in this case, bring out a nice flavor. This Rendezvous Salad would be a nice side dish on your Thanksgiving table or great for your “tailgate” party at the Thanksgiving bowl.

From the Kitchen of Raneé Jenkins and Kanako Fujita

• Servings: 6
• Serving Size: 1 cup
• Gluten-Free, Vegetarian

Ingredients

• 14 ounces bag of shredded cabbage with carrots or 1/2 medium cabbage head, shredded and 1 medium carrot shredded-divided
• 1/2 medium cucumber, shredded
• 1 sheet of seaweed, torn in bite size pieces
• 1/3 cup of thin sliced almonds
• 1/3 cup of white chocolate chips (can substitute with dairy free chocolate chips)
• 3 tablespoons of sesame oil
• 3 tablespoons of soy sauce (Tamari)
• 1 1/2 tablespoon of vinegar
• 3 tablespoons of ground sesame seeds
• 3 large strawberries
• 1/2 cup of blueberries

Directions

1. In a medium sized bowl, put cabbage, carrots, cucumber, seaweed, almonds, white chocolate chips and toss together. If using a cabbage head, make sure you cut it in half and only use and shred 1 half of the cabbage.
2. In a smaller bowl, mix the sesame seed oil, tamari soy sauce, vinegar and ground sesame seed.
3. Pour the dressing on the inside of the bowl and coat the salad to taste.
4. Garnish with thin slices of carrots, blueberries and strawberries.

Garnish

1. Thin slices of carrots
2. ½ strawberry, diced
3. 1 Tablespoon of blueberries

Nutrition Data (per serving)

• Calories: 264 kcal, Protein: 5.8 g, Carbohydrate: 21.5 g, Dietary Fiber: 5.7 g, Total sugar: 13.2 g. 
• Added sugar: 7.3 g, Fat: 19.7 g, Saturated fat: 4.4 g, Calcium: 83 mg, Iron: 1.8 mg, Sodium: 466 mg

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Looking to sweeten up your holiday weekend with a unique twist on a classic dish? Stop by Vandal Meats to purchase a delicious Pork Tenderloin that can be broiled with a cocoa-chili rub and served with Vanilla Cream Sweet Potato Mousse. It is sure to add a little Vandal flavor to your family’s holiday.

From the Kitchen of Andrew Coyle and Colin Whitaker

• Servings: 8
• Serving Sizes: 8 oz. Pork Tenderloin
• ½ cup Sweet Potato Mousse

Ingredients

Vanilla Cream Sweet Potato Mousse

• 4 large sweet potatoes 
• 2 tablespoons olive oil
• 1 ¼ cup vanilla coffee creamer 

Cocoa-Chili Rubbed Pork Tenderloin

• 4 pounds pork tenderloin
• 1 ½ tablespoons cocoa powder
• 2 tablespoons chili powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400° F.
2. Peel the skin from the sweet potatoes. Once peeled, cover the sweet potatoes in olive oil. 
3. Place the sweet potatoes on a baking sheet. Bake for 45 minutes – 1 hour until golden brown and tender. 
4. Combine the cooked potatoes with the vanilla coffee creamer in a food processor or blender and puree until they have reached a smooth consistency. 
5. Serve hot or cold.
6. Turn the oven to the broil setting. 
7. In a small bowl, mix the cocoa powder, chili powder and salt. 
8. Place the rub over the entire surface of the pork tenderloin. 
9. Place the pork in a shallow pan and broil in the oven for 10 minutes.
10. Turn over and broil for another 10 minutes. 
11. Serve hot with the sweet potato mousse. 

Nutrition Data (per serving)

• Sweet Potato Mouse: 436 Calories, 55g Carbs, 25g Fat, 2g Pro, 72mg Sodium
• Pork Tenderloin: 295 Calories, 11g Carbs, 9g Fat, 43g Pro, 1,209mg Sodium

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This dish features a group of unlikely friends: sweet potatoes, apples, pecans, and balsamic vinegar. The tender crunch of chopped pecans complements the smooth texture of the potatoes while the rich tang of balsamic vinegar enhances and balances their sweetness. Proudly sporting vandal colors, this unexpected twist on a classic dish is sure to become a new favorite!

From the Kitchen of Katie Akin and Satoko Haji

• Yield: 8 servings 
• Serving Size: 1/2 cup 
• Gluten-Free. Contains nuts.
• Prep Time: 20 minutes
• Bake Time: 25 minutes
• Gluten free, Vegetarian

Ingredients

Mashed Potatoes

• • 3 small honey crisp apples, 3" diameter, peeled and chopped
• • 3 medium sweet potatoes (or 3 ½ cups, cooked and pureed)
• • 1 teaspoon ground cinnamon
• • 1 tablespoon cornstarch
• • 3 tablespoons dark brown sugar, packed
• • 3 tablespoons butter
• • ½ cup chopped pecans

Balsamic Brown Sugar Sauce

• • ½ cup balsamic vinegar
• • ¼ cup dark brown sugar, packed
• • 1/8 teaspoon nutmeg
• • 1/8 teaspoon ground cloves
• • 2 teaspoons cornstarch, dissolved in ¼ cup water

• 8 fresh mint leaves for garnish, optional
• Additional pecans for garnish, optional

Directions

1. Pre-heat oven to 350F.
2. Peel and chop apples into 1/4 inch cubes and place in a small (6x6”) baking dish. 
3. Peel sweet potatoes and slice into 1/4 inch rounds. 
4. Bake apples and sweet potatoes at 350 degrees for 25 minutes until potatoes are softened and the apples have released their juices and are soft, but still firm. 

While baking sweet potatoes and apples, make Balsamic Brown Sugar Sauce:

5. In a small pan, simmer balsamic vinegar on low heat for about 15 minutes to evaporate some of the strongest flavors. (DO NOT smell the pan directly!) 
6. Add brown sugar and spices to the vinegar, then drizzle in the dissolved cornstarch while stirring continually.
7. Remove pan from heat and stir occasionally until thickened. Set aside.

8. In a bowl, cream baked sweet potatoes, cinnamon, cornstarch, brown sugar, and butter with an electric hand mixer. Stir in pecans and chopped apples (include any apple juice released into pan during the baking process).
9. Serve the mashed sweet potato with Balsamic Brown Sugar Sauce. If desired, decorate with mint leaves and more chopped pecans. 

Nutrition Data (per ½ cup serving)

Mashed Sweet Potatoes

• Calories: 186, Protein: 2 g, 
• Carbohydrates: 24 g (dietary fiber 4 g, total sugars 10 g, added sugars 3 g), 
• Fat: 9 g (saturated 3 g, monounsaturated 4 g, polyunsaturated 2 g), Cholesterol: 11 mg, Sodium: 22 mg

Sauce:

• Calories: 27, Protein 0 g, Carbohydrates: 6 g (dietary fiber 0 g, total sugars 5 g, added sugars 3 g), Fat: 0 g, Sodium: 4 mg

Below is a list of past recipes. Click on the name to find the recipe.

• Vandal Goulash (2019)
• Brave and Bold Beef Stew (2019)
• Root for the Vandals: Vegetable Soup (2018 Winner)
• Autumn Bisque (2017)
• Palouse Pulse Soup (2015)
• A Very Vandal Pumpkin Bisque with Idaho Gold Nutmeg and Thyme Croutons (2011)
• Black and Gold Bean Soup (2011)

Download PDF

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Total Servings - 5 servings
Serving Size - 2 cups
Dietary Considerations - Gluten Free 

• 3 tbs Olive Oil
• 2 medium Yellow Onions, diced
• 2 tsp Paprika
• 3 tsp Salt pepper
• 1 tsp garlic powder
• 3 clove Garlic, minced
• 2 tsp smoked paprika
• 2 lbs Beef, stew meat, cut into 1 inch cubes
• 1, 8oz cans Tomato Sauce
• 1, 14.5oz can Diced Tomatoes, can be original or seasoned flavor
• 2 cups Beef Broth
• 4 medium Idaho Grown Potatoes, cut into quarter inch cubes
• 2 tbs Optional side- sour cream

Directions for Vandal Goulash

Notes - Trim meat of excess fat for best cook.
STEP 1 In a large pot over medium heat, saute onions until translucent in olive oil with salt
STEP 2 Add beef and garlic to onion mixture and cook until meat is brown on all sides Once browned, add remaining spices
STEP 3 Add broth, tomato sauce, and diced tomatoes and bring mixture to a boil
STEP 4 Cover & cook on high for approximately 10 minutes
STEP 5 Add cubed potatoes and turn heat down to medium or low to simmer until potatoes and beef are tender with cover (about 1 hour)
STEP 6 Serve warm with optional sides

Nutritional Data for Vandal Goulash

Calories 588
Total Fat 20.8g
Saturated Fat 9.6g
Cholesterol 0mg
Sodium 582.6g
Total Carbohydrates 50.4g
Dietary Fiber 12.8g
Sugar 19.4g
Added Sugar 0g
Protein 37.6g

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When thinking of a recipe to come home to that represents the holidays, we thought what better recipe than a homestyle beef and lentil stew. While forming our recipe, we wanted to use brave and bold flavors to symbolize the atmosphere here at the University of Idaho, while creating a recipe that embodies the vandal family. We used lentils and unique spices to construct that brave and bold flavor and to utilize a popular crop among our vandal home. We wanted to make this brave and bold stew because we believe there is not a better dish that creates that warm feeling of home and the holiday season while still expressing vandal pride.

Total Servings - Total servings for these recipes are 8-12 servings
Serving Size - 1 cup
Dietary Considerations - Dairy-free

Beef Marinade

• 1 1/2 Pounds Beef Chuck Roast
• 1 1/2 Cup Malbec Red Wine
• 1/2 Cup Worcestershire Sauce
• 2 Tablespoons Olive Oil
• 2 Sprigs Fresh Thyme
• 3 Cloves Garlic
• 2 teaspoons Salt
• 2 teaspoons Pepper

Stew

• 1 Large Sweet Potato (Yam)
• 1 Turnip
• 2 Cups Lentils
• 1 Large Carrot
• 3 Stalks Celery
• 5 Leaves Kale
• 1 Large Onion
• 10-12 Cups Beef Stock
• 4-6 Cloves Garlic
• 2-3 Sprigs Fresh Thyme
• 2 Tablespoons Lime Juice
• 3 Tablespoons Flour
• 3 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 teaspoon Cumin
• 2 teaspoons Chili Powder
• 1 teaspoon Smoked Paprika
• To Preferred Taste Salt and Pepper

Garbanzo Beans

• 1 Can Garbanzo Beans
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Garlic Powder

Brave and Bold Beef and Lentil Stew

Part One: Marinade

STEP 1 Season chuck roast with garlic, thyme, salt, and pepper.
STEP 2 Place chuck roast into gallon Ziploc bag and store in the refrigerator for two hours.
STEP 3 After two hours, add wine, Worcestershire, and olive oil.
STEP 4 Place back into refrigerator and let it sit overnight.

Part Two: Stew

STEP 1 Wash all vegetables and prepare to chop.
STEP 2 Dice onion and set it aside. Then chop sweet potato and turnip into medium-sized pieces. Proceed to chop kale, carrot, and celery.
STEP 3 Mince 4-6 cloves of garlic.
STEP 4 In small pot, melt 3 tablespoons of butter and then add 3 tablespoons of flour to create a thick, smooth rue. Add more butter if needed.
STEP 5 In large pot, heat 2 tablespoons of olive oil over medium heat and add diced onion and minced garlic. Cook for 3-5 minutes.
STEP 6 Combine beef broth, lime juice, lentils, chopped vegetables, rue, cumin, chili powder, smoked paprika, thyme, and salt/pepper to taste.
STEP 7 Bring to a boil, then reduce to a simmer and cook for 20 minutes or until sweet potatoes and lentils are tender. While this is cooking, proceed to Part 3: Cooking Roast, to begin the roast.

STEP 8 5 minutes before the stew is finished, add diced meat and finish cooking. STEP 9 Top with roasted garbanzo beans (see Part 4: Garbanzo Beans), serve and enjoy!

Part Three: Cooking Roast

STEP 1 Preheat oven to 300 °F
STEP 2 Heat 1 tablespoon of olive oil in skillet over medium-low heat.
STEP 3 Sear roast 2-3 minutes on one side.
STEP 4 Then place roast on the non-sear side on a baking sheet and finish cooking in oven for 20-25 minutes. Cook to an internal temperature of 145 °F. While the roast cooks, finish Part 2: Stew.
STEP 5 When roast is finished, remove from heat and cover with aluminum foil. Let rest for 10 minutes before slicing.
STEP 6 After 10 minutes of rest, cut the chuck roast into small bite-sized cubes and add into stew 3-5 minutes before stew is done cooking.

Part Four: Garbanzo Beans

STEP 1 Place oven on high broil and preheat to 450 °F
STEP 2 Drain canned garbanzo beans, rinse, remove skins, and pour into bowl.
STEP 3 Mix beans with olive oil, garlic powder, salt and pepper.
STEP 4 Pour beans evenly onto non-stick baking sheet.
STEP 5 Bake for 8-10 minutes.
STEP 6 Serve as garnish on top of stew. Enjoy! 

Nutritional Data for Brave and Bold Beef and Lentil Stew

Calories 443
Total Fat 21 g
Cholesterol 64 mg
Sodium 2,296 mg
Total Carbohydrate 29 g
Protein 31 g
Sugar 6 g
Fiber 8 g

Nutritional Data for Brave and Bold Roasted Garbanzo Beans

Calories 66
Total Fat 3 g
Cholesterol 0 mg
Sodium 446 mg
Total Carbohydrate 8 g
Protein 3 g
Sugar 0 g
Fiber 3 g

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An unexpected holiday ingredient and natural anti-inflammatory, turmeric, inspired this spiced-and-spirited root vegetable soup. The vibrant orange of sweet potato complements by the creamy whiteness of the coconut milk. This color combination is sure to please the palate of any Vandal fan.

From the Kitchen of Hailie Kuttler and Tasha Hetrick

Servings: 10
Serving Size: 1 cup
Vegetarian, Gluten-Free, Dairy-Free, Vegan

INGREDIENTS

Soup

• 2 tablespoons of coconut oil or high-heat cooking oil of your choice, divided
• 1 small yellow onion, peeled and diced
• 1 stalk celery, cut into ½ inch pieces
• 3 cloves garlic, peeled and minced
• 1 medium sweet potato, peeled and cut into ½ inch cubes
• 1 golden beet, peeled and cut into ½ inch cubes
• 1 parsnip, peeled and cut into ½ inch cubes
• 1 cup 100% pumpkin puree
• 1 ½ cans (20 fluid ounces) full-fat coconut milk (substitute heavy cream or light coconut milk, if desired)
• 1 bay leaf
• 3 cups of low-sodium vegetable broth
• 2-inch piece ginger, peeled and grated
• 2-inch piece turmeric, peeled and grated (substitute 1 tablespoon of dried turmeric if easier)
• 10 fresh sage leaves, divided
• 2 tablespoons fresh rosemary, divided
• 2 tablespoons fresh thyme, divided
• Salt and freshly ground pepper to taste

Pesto, Optional Garnish

• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 7 fresh sage leaves
• 2 cloves garlic, peeled
• ½ cup walnuts (or pine nuts)
• 2 cups spinach
• 4 tablespoons olive oil
• 4 tablespoons water
• ½ teaspoon sea salt
• 3 tablespoons nutritional yeast (substitute parmesan if desired)

DIRECTIONS

1. Heat 1 tablespoon of coconut oil in a large stock pot over medium heat until liquid.
2. Add chopped onion, celery, garlic and cook until fragrant and onion is translucent (about 7 minutes).
3. Add chopped sweet potato, golden beet, parsnip, pumpkin puree, coconut milk, bay leaf and vegetable broth. Bring to a boil; reduce heat to medium and simmer. Cover and cook for 30-40 minutes or until vegetables are tender.
4. While the soup is cooking, fry sage leaves, thyme and rosemary in 1 tablespoon of coconut oil over medium heat. Place on a paper towel-lined plate and set aside.
5. Once the vegetables are tender, remove the bay leaf from the soup and add the ginger, turmeric and half of the crisped herbs.
6. With an emulsion blender, blend soup until it has reached a creamy consistency or ladle the soup into a high-speed blender to achieve same result.
7. Salt and pepper to taste
8. To create the pesto: combine rosemary, thyme, sage, garlic, walnuts, spinach, olive oil, water, sea salt and nutritional yeast in a high-speed blender (or food processor) and pulse until a paste begins to form.
9. Serve hot, garnish with pesto and reserved crisped herbs and fresh Moscow Sourdough.
10. Enjoy!

Nutrition Data (per serving):
Serving size: 1 cup
Number of servings: 10,
Calories: 199
Protein: 2 g
Carbohydrates: 16 g
Sodium: 419 mg
Fat: 15 g
Saturated fat: 12 g
Trans Fat: 0 g

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Vandals, Unite! We are all in this together! In this recipe, we combine roasted seasonal vegetables from local farms with tropical coconut milk and fresh ginger root to form a delicious unity of flavors, grounded by the rich butternut and elevated by the coconut, lime, and ginger; it is both pleasing to the eye and the palate.

From the Kitchen of Antrim Caskey, Emma Cheslik, and Haley Jenkins

• Servings: 5
• Serving Size: 1 cup
• Free of the Big 8 allergens (dairy, eggs, shellfish, wheat, tree nuts, soy, peanuts, and fish)
• Gluten Free, Vegetarian

Ingredients

• 3 medium carrots, chopped into 1” rounds
• 1 large red onion, chopped into 1” rounds
• 1 large Huckleberry Gold potato (or Yukon Gold), chopped into 1” cubes
• 2 tablespoons and 1 teaspoon olive oil 
• Salt and pepper, to taste
• 1 small butternut squash (use 1 ½ cups)
• 1 bulb of garlic
• 1 13.5 oz. can coconut milk
• 1.5” knob of ginger, grated
• ½ lime, zested

Directions

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
2. In a large bowl, toss carrots, red onion, and potato in 2 tablespoons olive oil, salt, and pepper to coat. Spread vegetables on lined baking sheet.
3. Using a fork, poke several holes in the butternut squash around the neck and base. 
4. Cut bulb of garlic in half horizontally, place on small piece of foil, drizzle 1 teaspoon olive oil, and wrap in foil.
5. Place sheet of prepared vegetables, butternut squash, and wrapped garlic on the middle shelf of the oven. Bake 45 minutes – 1 hour; sliced vegetables should be tender when pierced with a fork. Insert knife into squash’s neck to check for doneness: this also should be tender and unresisting. When finished, allow to cool enough to handle. Remove peel from squash and cube flesh; set aside 1 ½ cups.
6. Toss roasted vegetables, coconut milk, and the roasted garlic cloves to a blender and blend until smooth. Transfer to a large pot, stir in 1 ½ cups water and bring to a simmer.
7. Add grated ginger and lime to soup.
8. Serve with toasted baguette; garnish with toasted pepitas or minced scallions, optional.

Nutrition Data (per serving)

• Kcal: 278
• Fat: 19 g
• Saturated fat: 11 g
• Sodium: 399 mg
• Protein: 4.2 g
• Cholesterol: 0 g
• Potassium: 506
• Carbohydrates: 22.7 g
• Fiber: 4.5 g
• Sugar: 6.5 g
• Vitamin A: 125%
• Vitamin C: 33%
• Iron: 11%

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By Samantha Worden and Jenna Ellis

The Palouse Pulse Soup stars lentils, which are grown on the Palouse and are recognized as being the highest quality lentils in the United States. The Palouse is vandal home turf, and having access to locally grown ingredients is something Vandals take pride in.

The Palouse Pulse Soup is savory and the bright colors are pleasing to the eye and provided by the carrots, spinach, and tomatoes. One serving provides 15 g of protein and 6.9 g of dietary fiber. It is also high in vitamins A, C, B1, B3, folate, and iron.

It is wholesome, it is healthy, and it is homegrown. This Thanksgiving, enjoy the Palouse Pulse Soup with family and friends, and don’t forget the lentils.

• Yield: 6 portions
• Portion size: 1 cup
• Stovetop Preparation

Ingredients

• 1 tbsp extra virgin olive oil
• 2 small white onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp Italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans (frozen)
• 4 cups vegetable broth (low sodium)
• 2 cup water
• 2 tbsp tomato paste
• 1-15oz canned diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

Directions

Heat oil over medium heat in a large pot or dutch oven.

Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.

Add garlic and sauté for another 2 minutes. Stir in the salt, Italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.

Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

Nutrition Information:

• Calories: 395 kcal
• Fat: 4.3
• Saturated Fat: 0.84 g
• Protein: 15 g
• Carbohydrates: 75 g
• Dietary Fiber: 6.9 g
• Sodium: 1,0259 mg
• Vitamin A: 35% DV
• Vitamin C: 27% DV
• Folate: 48% DV
• Iron: 32% DV
• Vitamin B₁: 43.6%
• Vitamin B₃: 36.6%
• Grains: 1/3 My Plate Recommendation
• Vegetables: ½ My Plate Recommendation

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By Shelby Chandler and Kayla Leitzke

Our Very Vandal Pumpkin Bisque is a creamy twist on a traditional Thanksgiving centerpiece. It is a combination of pumpkin with some of your favorite holiday spices, nutmeg and all-spice, that only gets better with thyme. The Idaho Gold Croutons are a perfectly bold compliment to a warm bowl of vandal pride. Sit down this Thanksgiving and have a taste of fall with our Very Vandal Pumpkin Bisque and Idaho Gold Croutons. This easy and accessible dish will be a great addition to this year’s holiday feast.

• Yield: 8 Servings 
• Portion: 1 Cup Oven: 400˚F 
• Cook Time: 45 Minutes

Ingredients

Bisque

• 1 29 oz. Can Pumpkin Puree 
• 1 cup heavy cream 
• 2 Tbsp Olive Oil 
• ¼ Cup Butter 
• 1 Small Onion 
• 2 Cloves Garlic 
• ½ Cup Dry White Wines 
• 2½ Cups Chicken Stock 
• 1 ½ Cups Water 
• ¼ tsp Nutmeg 
• ¼ tsp All-spice 
• 1 Tbsp Thyme 
• Salt & Pepper to taste 

Croutons

• 2½ Cups French Baguette 
• ¼ Cup Butter 
• 1 Tbsp Olive Oil 
• 1 Tbsp Thyme 
• ¼ tsp Nutmeg

Directions

Bisque

• Melt butter and olive oil in a medium stockpot over medium heat.
• Add minced onions and garlic, and cook until onions are soft and translucent.
• Deglaze the pan by adding the white wine and then combine chicken broth, water, and pumpkin puree into the mixture. Add spices and mix well.
• Bring to a boil, stirring occasionally. Reduce heat to a simmer for 3 minutes or until desired consistency is reached.
• Add cream and mix well.

Croutons

• Toss all ingredients in a mixing bowl.
• Spread croutons evenly on baking sheet. Sprinkle with nutmeg.
• Bake at 400˚F until golden brown. Approximately 5-8 minutes.
• Serve with Pumpkin Bisque.

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By Morgan Dunning and Laurie Byrne

Our black and gold bean soup is a fall blend of golden butternut squash mixed with black beans and savory spices. This soup is perfect for those who bleed vandal colors and are true fans of the University of Idaho. The Black and Gold Bean soup contains fresh produce that are representative of the fall harvest including squash, onion, celery and the perfect amount of garlic. Fresh oregano adds another flavorful component as it mixes with heated chicken broth. This warm combination will be a sure favorite side dish at any Vandal’s thanksgiving meal.

• Yield: 6 Portions: 1.5 cups 

Ingredients

• 6 bacon slices 
• 1 1/4 cup chopped onion 
• 2/3 cup chopped celery 
• 3 garlic cloves, minced 
• 4 cups (3/4-inch) cubed peeled butternut squash 
• 1/4 cup dry white wine 
• 4 cups chicken broth 
• 1 teaspoon ground cumin 
• 1/4 teaspoon ground red pepper 
• 1/8 teaspoon ground cinnamon 
• 1/8 teaspoon ground cloves 
• 1/4 cup whipping cream 
• 1 tablespoon chopped fresh oregano 
• 1 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 2 cans black beans drained and rinsed 

Directions

1. Cook bacon in a Dutch oven over medium- high heat until crisp.
2. Remove the bacon from pan, leave the drippings in pan; crumble the bacon, and set aside.
3. Thoroughly wash vegetables and add onion, celery, and garlic to pan; cook 4 minutes or until tender, stirring occasionally.
4. Add squash; cook 4 minutes, stirring occasionally.
5. Add wine; cook until liquid is almost all evaporated.
6. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil.
7. Reduce heat; simmer 5 minutes or until squash is tender.
8. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. Remove from heat.
9. Sprinkle bacon on top of the soup and serve.

Below is a list of past recipes. Click on the name to find the recipe.

• Be Unstoppable Vandal Breakfast Bake (2022)
• Black and Gold Fusion Quiche (2017)
• Vacation Muffins (2014)
• Vandal Sunrise Quiche (2012)
• Vandal Victory Pumpkin Pancakes (2012)

Download PDF

 

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Be Unstoppable Vandal Breakfast Bake (2022)

The perfect hearty breakfast to be unstoppable during your day. The crispy Idaho potato crust combines perfectly with the delicious Vandal Old Fashion Breakfast Sausage, melted cheese, eggs and veggies.

Total Servings - 16 (2 breakfast bakes)
Serving Size - 1 slice (8 slices per breakfast bake)
Dietary Considerations - Gluten-free, Vegetarian option.

Wine Pairing Suggestion - Serve with your favorite morning mimosa or coffee
(vandalsuncorked.com)

Ingredients for Be Unstoppable Vandal Breakfast Bake

• 4-6 Idaho potatoes (medium)
• 3 tablespoons Olive oil, divided
• 12 Eggs
• 8 ounces Vandal Sausage
• 1 onion Onion, diced
• 10 ounce bag Spinach
• 8 ounces Fresh mushrooms, sliced
• 1 cup Cheddar cheese, grated *or hard cheese of choice
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• ½ teaspoon Salt
• ½ teaspoon Pepper

Directions for Be Unstoppable Vandal Breakfast Bake

NOTE: This recipe makes 2 breakfast bakes in a pie pan each. One with and one with without sausage, feel free to add sausage to both bakes. *Use a whole pounds of breakfast sausage, 8 oz in each bake.
STEP 1 Preheat the oven to 400 F.
STEP 2 Thinly slice your potatoes, add to a bowl with 2 tbs of olive oil, salt, pepper, garlic powder, onion powder, and paprika. Use your hands and mix the potatoes with the seasoning until all the potatoes are evenly coated.
STEP 3 Layer the potatoes in a 9-inch pie dish starting in the center and move outward to form a crust. Ensure all space and sides are covered, 2 layers, about 1 ½ cup of potatoes in each. The crust will shrink once cooked.
STEP 4 Bake potato crust at 400 degrees F for 25-30 minutes until the crust is golden.
STEP 5 While the crust bakes add your sausage to a fry pan and cook thoroughly, once cooked move to a bowl and set aside. Peel and dice your onion, add to the fry pan with the remaining oil. Cook until the onions are soft and translucent. Wash and slice your mushrooms, add to the skillet with the onions and continue to cook. Then add the spinach and continue to cook until everything is fully cooked down.
STEP 6 Grate 1 cup of cheese; ½ cup portions for each bake and set aside.
STEP 7 Remove the crust from the oven, add the crumbled sausage to the bottom of 1 crust. Divide your vegetable mixture in half. Add to each crust (about 1 ½ cups). Whisk 6 eggs in a bowl and add ½ cup of grated cheese, pour into 1 crust. Repeat for the next crust, each breakfast bake will have 6 eggs and ½ cup of grated cheese.
STEP 8 Return the breakfast bakes to the oven, bake for 20 minutes. The breakfast bake with sausage will need an additional 10 minutes. Internal temperature should reach 165 degrees F.
STEP 9 Allow to cool, slice and enjoy.

Nutritional Data for Be Unstoppable Vandal Breakfast Bake

Calories 229Cal
Total Fat 14g
Cholesterol 146mg
Sodium 498mg
Total Carbohydrate 14g
Fiber 2g
Sugar 0g
Protein 13g

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This quiche is a blend of common Thanksgiving table leftover ingredients united in a practical way to repurpose Thanksgiving food. We developed this recipe to illustrate the spirit of the Vandal community. Although we may be very different, together we create something better.

From the Kitchen of Claire Manley and Alex Tobosa

• Servings: 8 
• Serving size: 1 slice

Ingredients

• 2 medium sweet potatoes 
• 1/3 sweet onion, diced
• 1 tablespoon olive oil 
• 1/2 cup roasted turkey breast, cut into preferred size 
• 1/2 cup of cooked bacon, diced 
• 1/2 cup black beans, drained and rinsed 
• 5 eggs 
• 1 cup 2% milk 
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 9” frozen, deep dish, Pillsbury pie crust 
• 1 cup grated cheddar cheese 

Roasting Directions

1. Preheat oven to 400 degrees F. 
2. Dice sweet potatoes and sweet onion into 1/2 in cubes. 
3. Toss vegetables with 1 tablespoon olive oil until evenly coated. 
4. Place vegetables in rimmed baking pan in a single layer. 
5. Roast vegetables for 30 minutes, stir, return to oven and continue roasting for an additional 15 minutes. 

Quiche Directions

1. Preheat oven to 350 degrees F. 
2. Fill deep dish pan with roasted vegetables, turkey, bacon, and black beans. 
3. In a separate bowl, whisk together 5 eggs, cup of milk and salt and pepper. 
4. Pour contents of bowl into pie pan until nearly filled. 
5. Cover surface of quiche with grated cheese. 
6. Place pie pan on a metal rimmed baking sheet to catch any excess drippings during baking process. 
7. Bake quiche for 50 min, cut into center to check for doneness. Edges should be set and center firm. 

Nutrition Data (per serving)

• Calories 363, Protein 16 g, Carbohydrate 30 g, Saturated Fat 7 g, Sodium 660 mg

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Ingredients

Muffins

• 12 muffin cups
• 3 cups blackberries
• 2 lemons
• 2 1/2 cups all-purpose flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 1 1/8 cups sugar
• 2 large eggs
• 1/2 cup coconut oil
• 1 cup buttermilk
• 1 1/2 tsp. vanilla extract

Streusel Topping

• 3 Tbsp. sugar
• 3 Tbsp. packed brown sugar
• 1/2 cup all-purpose flour
• 5 Tbsp. melted coconut oil

Directions

Muffins

1. Preheat oven to 425°F and adjust oven rack to the upper-middle position.
2. Place muffin cups in muffin tin and set aside.
3. Measure out 3 cups of blackberries. Cut larger berries in half using a chef’s knife.
4. Zest two lemons into a small bowl. Set aside 1 tablespoon of lemon zest for a garnish.
5. Squeeze the juice from one lemon into another bowl and set aside.
6. In a large bowl, whisk together flour, baking powder, and salt.
7. In a medium bowl, whisk sugar and eggs together until homogenous and thick. Slowly add melted coconut oil and whisk until combined. Whisk in buttermilk, vanilla extract, lemon zest, and lemon juice.
8. Fold egg mixture and blackberries into flour mixture using a rubber spatula. The batter will appear lumpy with a few dry spots. Take caution not to overmix.
9. Using an ice cream scoop, portion batter into muffin cups. The batter should fill the cups and mound slightly.
10. Apply streusel topping to each muffin.
11. Place full muffin tin in oven and bake until muffins are golden brown or until a toothpick can be inserted and removed with only a few crumbs attached (17-19 minutes)
12. Allow muffins to cool in tin for 5 minutes before transferring muffins to a wire rack for an additional 5 minutes of cooling.
13. Garnish with remaining lemon zest and serve.

Streusel Topping

1. In a small bowl, combine sugar, brown sugar, and flour.
2. Add melted coconut oil and toss with fork until mixture is evenly moistened. Mixture will form pea-sized pieces throughout.

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By Katie Dunn and Steffanie Sandoval

Our “Vandal Sunrise Quiche” is a perfect way to utilize your leftovers without experiencing Thanksgiving déjà vu. Excess mashed potatoes are transformed into a soft and tender crust. Traditional turkey is paired with side vegetables and cheese that is then covered with a rich and creamy egg mixture. It is baked golden-brown to a light and fluffy texture. By using your Thanksgiving leftovers and common household staples in this way, you will avoid a trip to the store and another year of reheating last night’s dinner. This simple, golden breakfast dish will brighten your morning and chase away your leftover blues.

• Yield: one 13x9 casserole dish 
• Portion: 10- 12 servings 
• Oven: Pre-heat to 375F 
• Bake: 50 – 60 minutes 

Ingredients

• 12 large eggs
• 1 cup of half and half*
• 3 Tbsp. flour
• 1 tsp. baking powder
• 1 1/2 tsp. of sodium free seasoning of choice
• 1 tsp. salt
• 2 cups of leftover mashed potatoes
• 2 cup of leftover turkey**
• 2 cups of leftover asparagus***
• 2 cups of grape tomatoes, sliced in half***
• 2 cups of shredded cheese

Directions

1. Evenly spread leftover mashed potatoes into lightly greased baking dish. Bake in oven until lightly golden around the edges or approximately 25 minutes.
2. Cut turkey and asparagus into bite sized pieces. Evenly distribute turkey, asparagus, tomatoes, and cheese over the potato crust.
3. Mix together eggs, half and half, flour, baking powder, seasoning mix, and salt until well combined. Pour into the baking dish.
4. Bake until the center is set or reaches internal temperature of 160F, approximately 25-30 minutes.

* Half and half can be substituted for either milk or cream. 
** Turkey can be omitted or substituted for ham or etc. 
*** Vegetables can be substituted with any other vegetable; leftover, fresh, or frozen.

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By Ashlee Eskelsen and Jeni Dillon

Our “Vandal Victory Pumpkin Pancakes” are a delicious surprise to wake up to the day after Thanksgiving. When all the guests are at the house, impress them with this tasty twist on a breakfast and keep the festivities alive. The pumpkin in the pancakes, enhanced with cinnamon and nutmeg, add depth to the flavor profile and richness to the texture. Cranberries, from whole cranberry sauce, add a hint of deep red and a sweet poignant taste. This complements the simple cranberry syrup that can be used as an addition to this gourmet meal. Whether you are shopping at after-Thanksgiving sales or going out for a game of football, our “Vandal Victory Pumpkin Pancakes” will ensure that your breakfast is a success!

• Yield: 6 pancakes (serves 2) 
• Griddle: 350⁰F
• Cook: 3-5 minutes 

Ingredients

• 1 cup pancake mix of your choice
• ½ cup water 
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ rolled oats
• ¾ cup cranberry sauce
• ¼ cup canned pumpkin
• ¾ cup quick cranberry sauce
• ¼ cup maple syrup

Directions

1. Mix pancake mix, water, nutmeg, cinnamon, rolled oats, and canned pumpkin together in a bowl until a lumpy consistency is obtained.
2. Reheat cranberry sauce with about 1 tablespoon water. Drain berries and rinse, reserving sauce in a separate bowl. Mix cranberry sauce with maple syrup and a pinch of cinnamon.
3. For each pancake, ladle 1/4 cup batter onto a hot griddle; sprinkle with 1 tablespoon berries. Flip pancake when it releases easily from pan; continue cooking until golden brown.
4. Serve with butter, if desired, and reserved syrup.

Below is a list of past recipes. Click on the name to find the recipe.

• Bold Cheesy Pumpkin Rigatoni
• Vandal Gold Beef Curry Stew (2020)
• Toasted Vandal Cranberry Beef Sandwich (2019)
• Idaho Holiday Steak Latkes (2019)
• Steak Roulade with Vandalaise Sauce (2019)
• Sirloin Tip with Huckleberry Compote (2019)
• Vandal Turkey Pumpkin Enchiladas (2018)
• Cocoa-Chili Rubbed Pork Tenderloin Paired with Vandal Gold Sweet Potato Mousse (2017)
• Baked Salmon Steaks with Roasted Acorn Squash and Wild Rice Stuffing (2013)

Download PDF

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Bold Cheesy Pumpkin Rigatoni

We believe this dish embodies the “brave, bold and unstoppable” spirit of a Vandal as we have bravely used an ingredient most often associated with desserts and created a savory, mouth-watering side dish appropriate for your Thanksgiving table. The earthy notes of the shitake mushrooms complement the buttery sweetness of the pumpkin while the bold flavors of fall spices and the creamy texture of melted cheese tantalize your palate urging you to take another bite. This creamy pasta dish showcases Idaho’s unstoppable high-quality dairy products providing a rich satisfying taste.

Total Servings - 8
Serving Size - 1 Cup
Dietary Considerations - Can be made as gluten free and/or dairy free

Wine Pairing Suggestion - Dry white wine
(vandalsuncorked.com)

Ingredients for Bold Cheesy Pumpkin Rigatoni

• 3 Tablespoons Unsalted Butter(can substitute olive oil for dairy free)
• 3.2 ounces Shiitake Mushrooms, sliced ¼” thick
• 1 cup Onion, finely chopped
• 1 Tablespoon Veggie Bouillon (Better Than Bouillon)
• ¼ cup Water
• 19 ounces Canned Pumpkin Puree
• 4 ounces Cream Cheese (can substitute nut-based cream cheese for dairy free)
• 1 cup Heavy Cream (can substitute coconut cream for dairy free)
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Dried Sage
• 1 Tablespoon Black Pepper
• 3/8 teaspoon Salt
• 6 ounces (dry) Rigatoni Pasta, cooked according to directions on box (can substitute gluten-free pasta)
• 4 ounces Parmesan, shredded (omit for dairy free or use dairy-free parmesan)
• 1 cup Panko Breadcrumbs (omit for gluten free)
• 2 | Page3 leaves Sage, fresh (optional) for garnish**

Directions for Bold Cheesy Pumpkin Rigatoni

NOTE: Cook pasta according to package directions. If making dairy-free, reduce black pepper to ½ Tbsp.
STEP 1 Melt butter in skillet over medium heat and add sliced mushrooms, cook until browned on both sides. Remove and set aside.
STEP 2 Add onion to skillet and sauté until translucent over medium heat.
STEP 3 Add better than bouillon with ¼ cup water to skillet, cook until reduced.
STEP 4 Add pumpkin puree, soft cheese, milk, vinegar, and spices to skillet. Stirring until well mixed. Turn down heat to a low simmer and cook for 10 minutes.
STEP 5 Add mushrooms to skillet. Stir until combined and cook additional 5 minutes.
STEP 6 Remove from heat and mix with cooked pasta.
STEP 7 Mix parmesan and panko crumbs together in bowl. Sprinkle mixture on top of pasta.
STEP 8 Broil on high heat in pre-heated oven for 2- 3 minutes or until topping is lightly browned.
STEP 9 Garnish with sage leaves and serve immediately.

Nutritional Data for Bold Cheesy Pumpkin Rigatoni

Calories 396Cal
Total Fat 16g
Cholesterol 43mg
Sodium 544mg
Total Carbohydrate 51g
Protein 15g

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For our recipe, we wanted to blend American and Eastern Asian cuisine to create a “Simple Comfort Food.” Beef stew is a common American comfort food during the holiday season and the addition of apples and curry give it a broader range of flavors and textures and allowed us to give a common American holiday comfort food an Asian twist. The bright gold colors of the stew and the “I” for Idaho bring Vandal pride to your holiday table.

Suggested Wine Pairing: White Iris (Gewurztraminer) by Indian Creek Winery; or Viognier by Basalt Cellars (vandalsuncorked.com)

Download PDF

Total Servings - 8
Serving Size - 1 cup

Ingredients for Vandal Gold Beef Curry Stew

• 2 kabocha or buttercup squash
• 1.5 pounds beef chuck thick cut top round
• 1 (92 gram) package S&B Golden Curry (Mild)
• 2 medium sized gala apples
• 1 Tablespoon canola oil

Directions
NOTE In addition to listed ingredients, you will need 1200 ml of water and salt and pepper, if desired. For vegetarians, use one (16 ounce) package of extra firm tofu to substitute for beef. This recipe will create 2 squash bowls for serving. If you desire a squash bowl for each guest, simply repeat Step 1 for the number of squash bowls you desire. For an extra creamy texture, you can add a small can of unsweetened coconut milk.

STEP 1 Preheat the oven to 425 degrees Fahrenheit. Cut the top off of the squash and scoop out the seeds. Place the squash on a baking sheet and bake for 30 minutes.
STEP 2 Cut 6 slices of beef (to make the shape of an “I”), wrap up and place into the refrigerator for later. Cut the rest of the beef into one-inch cubes. Put the cubes into a pot and cover with water. Heat the water on high heat until boiling. Boil the beef until it is gray in appearance. Drain out all water and rinse the gray beef with fresh cold water.
STEP 3 In a clean pot, add 1200 ml of water and heat to almost boiling. Add the boiled beef, after the water is boiling and simmer on low heat for 20 minutes.
STEP 4 Cut the apples into 1-inch cubes and add them into the pot with the beef. Continue to simmer on low heat for 10 minutes.
STEP 5 Take the squash out of the oven. Scrape some of the cooked flesh from the rind; be careful not to pierce the rind of the squash. Take the scraped-out flesh and place it in a blender or food processor. Blend the squash until it forms a thick liquid. Add the pureed squash to the stew and stir to combine. Cook on medium heat for 5 more minutes.
STEP 6 Turn off the heat on the stove and add the curry. Stir evenly to break up all chunks of curry. Turn the heat up to medium and cook for 2 minutes. Make sure the curry is combined well and break up any chunks. Keep stirring. Be careful as the bottom scalds easily after adding the curry. Pour the beef curry into each squash rind.
STEP 7 Take the 6 beef slices from the refrigerator. In a pan, heat up the canola oil on medium heat. Add the beef and pan-sear for about 2-3 minutes on each side until the beef is slightly brown on each side. Add salt and pepper as desired. Put the pan-seared beef slices on top of the beef curry in the squash bowls to make an “I” shape. GO VANDALS!

Nutritional Data for Vandal Gold Beef Curry Stew (per serving)
Calories 382 calories
Total fat 15 g fat, 5 g saturated fat
Cholesterol 48 mg
Sodium515 mg
Total carbohydrate 33.5 g
Protein 24 g
Dietary fiber 9 m
Sugar 5 g

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U of I’s own Vandal beef represents Thanksgiving with exploding flavor and a balance of cranberry, creamy brie cheese, and avocado to become the perfect sweet and savory sandwich. Our Toasted Vandal Cranberry Beef Sandwich is filled with Vandal pride and holiday atmosphere. This is the right dish for Vandals to enjoy their Thanksgiving leftovers in a fun, creative way.

Total Servings - 5 servings
Serving Size - 299 g
Dietary Considerations - N/A 

Ingredients for Toasted Vandal Cranberry Sandwich

Beef Roast

• 2 pounds Beef, bottom round roast
• 6 tablespoons Balsamic vinegar
• 4 tablespoons Honey
• 3 small cloves (or 2 large cloves) Garlic, fresh, minced
• 4 tablespoons Cranberry juice, sweetened
• 3 tablespoons Cranberry sauce, jellied, canned
• 3 tablespoons Olive oil, extra-virgin
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Cranberry Reduction Sauce

• 1 1/2 cups Cranberry juice, sweetened
• 1/3 cup Cranberry sauce, jellied, canned
• 2 1/2 tbsp Sugar, white
• 1/8 teaspoon Cinnamon

Sandwich

• 5 slices Sourdough bread
• 4 oz Cream cheese
• 1 oz Brie, creamy
• 1 Avocado, fresh
• 1/8 teaspoon Cinnamon

Directions for Beef Roast

STEP 1 Mix all ingredients for marinade in a bowl and pour into a gallon Ziploc bag
STEP 2 Marinade the roast overnight in a gallon Ziploc bag
STEP 3 Cook roast with marinade in an instant pot on high for approximately 1 hour until fork tender
STEP 4 Shred roast by hand

Directions for Cranberry Reduction Sauce

STEP 1 Pour all ingredients into a saucepan
STEP 2 Cook ingredients together until simmering on medium (DO NOT BOIL)
STEP 3 Simmer for at least 5 minutes until sauce slightly thickens
STEP 4 Keep warm to mix with cream cheese

Directions for Sandwich

STEP 1 Spread cream cheese spread on both pieces of bread and place 2 ounces of shredded beef roast on one piece of bread
STEP 2 Spread the other piece of bread with creamy brie cheese
STEP 3 Toast both pieces of bread face up in the salamander (or in the oven on broil if at home) until cheese melts
STEP 4 Remove from salamander (or oven) and add diced avocado on top of beef
STEP 5 Place sandwich together and toast until golden brown
STEP 6 Remove from salamander (or oven), flip the sandwich over, and toast other side until golden brown
STEP 7 Drizzle bottom of plate with cranberry reduction sauce and place sandwiches on top of the sauce
STEP 8 Sprinkle cinnamon over the sandwiches and plate for presentation

Nutritional Data for Toasted Vandal Cranberry Beef Sandwich

Calories 583
Total fat 28g (44%)
Saturated fat 12g (60%)
Trans fat 0g
Cholesterol 95mg (32%)
Sodium 470mg (20%)
Total Carbohydrates 53g (19%)
Dietary Fiber 4g (14%)
Total Sugars 22g
Protein 28g (65%)
Vitamin D 0mcg (1%)
Calcium 273mg (27%)
Iron 3mg (18%)
Potassium 385mg (8%)

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This dish incorporates warm & savory flavors and a beautiful arrangement of warm colors throughout the dish. This recipe includes a crisp potato latke that is served alongside a colorful arugula salad, a perfect pan-seared steak, and garnished with a savory blue cheese sauce.

This dish is perfect for the theme Coming Home to Idaho because it uses authentic Idaho themed foods such as golden potatoes and Vandal sourced beef. It is also a great dish to bring back home to Idaho and to your family during the holidays because it’s a dish you can make together.

With the ability to make the latkes any shape you want, you can be as creative with this dish as you desire. What better way is there to spend preparing a holiday meal than with the help of your loved ones?

Total Servings - 5
Serving Size - 1-4” prepared Latke, 3 oz. cooked steak, 1-2 Tablespoons Blue Cheese Sauce, with 1/2 cup Autumn Salad,
Dietary Considerations - Contains gluten, dairy, and meat. Grain Free

Ingredients for Blue Cheese Sauce

• Blue Cheese Crumbles
• Heavy Whipping Cream
• Black Pepper

Ingredients for Potato Latkes

• Yukon Gold Potatoes
• Baby Golden Potatoes
• Large Eggs
• Yellow Onion
• All Purpose Flour
• Black Pepper
• Salt
• Thyme
• Basil
• Olive Oil (Or cooking oil of your choice)
• Top Sirloin Steaks
• Red Pear
• Arugula
• Halved Walnuts
• Golden Raisins
• Dried Cranberries
• Honey
• Lemon Juice
• Olive Oil

Directions for Idaho Joe Autumn Steak Latkes

Note If time and setting permits, peel potatoes and soak in water the day before preparing. Preparation of the cooked pears can also be done the day before if time permits.
STEP 1 Begin with the preparation of the pear. Wash pear under cool running water.
STEP 2 Chop entire pear into about ¼ inch to ½ in cubes. While chopping, heat up a small saucepan on medium heat.
STEP 3 When the saucepan is hot, add 1 tablespoon of butter. Melt the butter completely and immediately add the chopped pear.
STEP 4 Add a pinch of salt.
STEP 5 Incorporate the butter onto the entire mixture. Cook on medium heat for about 25-30 minutes, stirring and folding intermittently with either a spatula or wooden spoon to avoid burning. Once finished, turn off heat and remove from hot surface. Set aside to cool for later.
STEP 6 While the pear is cooking, wash the arugula and dry off with paper towels. Transfer to a medium or large-sized bowl.
STEP 7 Add walnuts and dried fruit to mix.
STEP 8 When pears are completely cooled, add to the salad.
STEP 9 In a small bowl, mix together honey, olive oil, and lemon juice. Whisk together and set vinaigrette aside.
STEP 10 Prepare the latkes, Chop onion in half, remove end of the onion, remove outer layering, and wash under cool running water. Also, rinse the potatoes under water.
STEP 11 Shred the onion and pre-soaked (optional) potatoes into a bowl using a grater.
STEP 12 Once shredded, drain shredded mixture of any liquid. You can do this by using a strainer. Pour mixture into strainer and hold over the sink. Then, forcefully push down on the mixture using your hands to remove as much water as possible from the potatoes. Once you have gotten a majority of the water out, use paper towels to completely cover the potatoes. Begin to squeeze and twist over the sink to get the remaining water out. Return the shredded mixture back to the dry bowl.
STEP 13 Add the eggs and flour to bowl with your shredded potatoes. Gently stir ingredients together until the potatoes are evenly coated. Add salt, pepper, thyme, and basil into the bowl. Stir until the seasoning is evenly dispersed into mixture. Set mixture aside for later cooking.
STEP 14 Begin to heat a large frying pan on medium heat.
STEP 15 Season each side of the steak with desired amount of salt and pepper (about 1 teaspoon of each on each side).
STEP 16 When pan is heated, add 2 tablespoons of olive oil. Place seasoned steak into pan and sear all sides to cook until internal temperature should reach between 135-145 degrees Fahrenheit. Cook time depends on thickness of steak. While steaks are cooking, begin to prepare the blue cheese sauce. Refer to step 18.
STEP 17 When done, place in a dish, cover with foil and set aside.
STEP 18 Add half of the remaining blue cheese crumbles. Continue stirring for 2 more minutes.
STEP 19 Add remaining blue cheese crumbles. Continue simmering for another 2-3 minutes or until desired texture is achieved. Sauce will thicken more after taken off heat (you want this sauce to be slightly thicker than the consistency of the heavy cream).
STEP 20 Add ½ tablespoon of ground black pepper and mix in. Turn off the stove top and remove pan from heat. Set aside and cover with foil.

NOTE: If wanting to save sauce for another day, reheat in a saucepan for optimal quality.
STEP 21 Portion batter into 5 separate cakes. Squeeze out extra liquid over a bowl or the sink prior to shaping latke. Then evenly shape latkes to desired shape about ¼ inch thick, or as thin as possible. (If wanting to be creative with the dish, shape the latke into the shape of Idaho)!
STEP 22 Bring medium sized pan to medium heat. When pan reaches temperature, add ¼ cup olive oil.
STEP 23 You may have to cook latkes separately depending on the size of your pan. Cook each side until golden brown and crisp.
STEP 24 Once the latkes are done, place the cooked latke on a plate with a paper towel, then sprinkle with a pinch of salt or season as desired.
STEP 25 Slice steak with the grain into 5 individual servings. Then, slice the individual servings against the grain into smaller strips.
STEP 26 Dress salad with vinaigrette and serve with latke, steak, and blue cheese sauce drizzled on top or smeared at the bottom of the plate.
STEP 27 Enjoy!

Nutritional Data for Idaho Holiday Steak Latke

Calories 562
Total Fat 25 g
Cholesterol 154 mg
Sodium 1557 mg
Total Carbohydrate 52 g
Total Dietary Fiber 7 g
Protein 38g

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This recipe was made with the beautiful hometown of the University of Idaho in mind. Our golden yellow “Vandalaise” sauce not only represents the colors of the university, but also resembles the golden yellow rolling hills of Moscow, ID. Lastly, the warm, rich flavors incorporated into our santa fe steak stuffing welcomes the holiday season and the feeling of coming home.

Total Servings - About 12
Serving Size - 1 Roulade
Dietary Considerations - Gluten Free. Contains walnuts, contains dairy.

• 1 cup soy sauce or liquid aminos
• 1/4 cup brown sugar and 1/2 Tablespoon, divided
• 1/4 cup and 1/2 Tablespoon lemon juice, divided
• 1/4 cup olive oil
• 2 Tablespoons minced garlic
• 1 white onion, diced, divided
• 2 teaspoons ground ginger
• 1 1/8 teaspoons black pepper, divided
• 4 pounds Santa Fe steak, butterflied (substitute with flank steak)
• 18 tablespoons unsalted butter, divided
• 2 shallots, sliced thinly
• 1/2 cup white wine vinegar
• 2 sprigs fresh tarragon
• 3 large egg yolks
• 1/4 teaspoon salt and 1/8 teaspoon, divided
• 1/8 teaspoon cayenne
• ½ cup chopped dates
• ½ cup walnuts or pecans, chopped finely
• 1/8 teaspoon thyme
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 3/4 cup honey whiskey, Jack Daniels (according to preference)
• Kitchen Twine
• Toothpicks or small skewers

Directions for Steak Roulade with Vandalaise Sauce

Note You will need a large bowl, measuring cups, measuring spoons, two cutting boards, a chef’s knife, meat tenderizer, blender, and an oven-safe pan.
STEP 1 In a large bowl, prepare the marinade by combining soy sauce with brown sugar, ¼ cup lemon juice, olive oil, garlic, ¼ onion, ground ginger, and 1 teaspoon ground pepper. If you would like, substitute soy sauce with liquid aminos. Set aside.
STEP 2 Butterfly the santa fe steak. If possible, have your butcher do this for you. If not, begin by placing the steak flat on a sturdy cutting board, with the grain running horizontally. Using a sharp chef’s knife, cut horizontally in short, smooth strokes through the middle of the steak. The edge furthest from you should remain intact. Unfold the filet like a book, folding away from you. Note, do not cut all the way through the filet, making sure it is not severed in half. Do not use sawing motions as you want the filet to be evenly sliced.
STEP 3 Tenderize the steak using a meat tenderizer or rolling pin, pounding thin, but avoiding holes in the meat. Place the steak into the large bowl with the marinade. Scoop the marinade around the meat, making sure the meat is submerged. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or, overnight.
STEP 4 Once the steak has marinated for at least 6 hours, or overnight, begin by preparing the “Vandalaise” sauce. In a small skillet over medium heat, bring the vinegar, shallot, and tarragon sprigs to a simmer. Let this simmer for 5-7 minutes or until the mixture is reduced to 2 tablespoons, remove from heat. Discard the tarragon sprigs and shallot slices.
STEP 5 Using a blender: blend the vinegar mixture, egg yolks, 1 ½ teaspoons of lemon juice, ¼ teaspoon salt, and cayenne until frothy, about 10 seconds. With blender running, slowly drizzle in 16 Tablespoons of melted butter, heated to 180F, until the sauce is fully emulsified, about 2 minutes. Pour the sauce into a separate container, cover with foil, and set aside at room temperature.
STEP 6 Remove the steak from the fridge and set aside while preparing the stuffing.
STEP 7 Combine dates, walnuts, salt, pepper, thyme, nutmeg, cinnamon, and ground cloves with whiskey in a bowl and set aside to soak. Melt 2 Tablespoons of butter in a medium-sized skillet over medium heat. Add ¾ diced onion once the butter is sizzling and caramelize them until they are at a nice golden-brown color. Add ½ Tablespoon brown sugar and stir into mix, cooking for another 1-2 minutes. Add in the date-whiskey mixture and let the mixture simmer for about 5-10 minutes over medium heat, or until just dry, stirring often. Set aside.
STEP 8 Lay out the steak with the grain running parallel to the counter surface, or, left to right. Choose the best, most attractive side of the steak and lay it face-down on the cutting board. Place the date-whiskey mixture onto the steak and spread even, leaving 1-inch borders on all sides. From the bottom edge of the steak, roll up and away from you into a tight log. Secure the log tightly with kitchen twine in 1-inch intervals, working outwards from the center of the log. Using a sharp chef’s knife, cut the log into 1-inch thick slices by cutting between the twine. Secure the rolls using a toothpick. Note: cut twine into about 6-7 inch pieces.
STEP 9 Preheat the oven to 350F.
STEP 10 Heat a large, oven-safe pan over high heat on the stove. Coat the pan with a small amount of oil, spreading evenly across the pan. Once the pan is heated, place the open-faced side of the steak roulade onto the pan, searing the first side for about 3 minutes, or until the meat naturally releases from the pan. Flip, and sear the second side for about 2 minutes, or until the meat naturally releases from the pan. Remove the pan from the stove. Note: you want the pan hot! To check if the meat has released, gently shake the pan and if the meat slides on the pan, it is ready to be flipped.
STEP 11 Place the pan with the steak roulade into the oven on the middle rack for 8-10 minutes, or until it reaches your desired doneness. For medium rare steaks, cook in the oven for 10 minutes, checking the temperature of the meat at 8 minutes. If the steak has reached an internal temperature of 130F, remove from the oven and tent with foil, allowing the steak to reach 135F. If the steak has not reached an internal temperature of 135F at 8 minutes, put it back in the oven for two more minutes or until it reaches 130F.
STEP 12 Once the steak has reached an internal temperature of at least 135F, remove the twine and toothpicks from the roulade. Delicately garnish a plate with the “Vandalaise” sauce, and attractively place the steak roulade onto the plate. Garnish with fresh rosemary if desired. The sauce may be served to the side for dipping. Enjoy!

Nutritional Data for Steak Roulade

Calories 195
Total Fat 6.9g
Cholesterol 31.8mg
Sodium 670mg
Total Carbohydrate 16.9g
Protein 12.3g
Other Data 89.2mg Potassium, 10.4% Vitamin A, 13.4% Vitamin E, 11.2% Calcium, 5.8% Iron

Nutritional Data for Vandalaise Sauce

Calories 94
Total Fat Total: 9.9g
Cholesterol 52.1 mg
Sodium 31.8mg
Total Carbohydrate 1.3g
Protein 0.6g
Other Data 19.1mg Potassium, 6.4% Vitamin A, 5.1% Vitamin C

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The components of our dish, while all different and unique in their own way, are tied together through one special bond, Idaho. We chose our flavor combination of Potatoes, Huckleberries, and Beef based upon foods that have had a significant impact on Idaho in the past, present and future.

From the Kitchen of - Lizzy Johnson and Sarah Michaels
Total Servings - Total servings for these recipes are 8-12 servings
Serving Size - 4 ounces of sirloin tip roast paired with 5 smashed potatoes
Dietary Considerations - Gluten Free

• 2-3 lb. Sirloin Tip Roast
• 2 tsp. Rosemary, dried
• 2 tsp. Thyme, dried
• 1 tsp. Salt
• 1 tsp. Pepper
• 4 Tbs. Olive Oil

Sirloin Tip with Huckleberry Compote

Roast
2-3 lb. Sirloin Tip Roast
2 tsp Rosemary, dried
2 tsp Thyme, dried
1 tsp Salt
1 tsp Pepper
4 Tbs Olive Oil

Huckleberry Compote
1 lb. Huckleberries
1 Tbs Huckleberry Syrup
1 Tbs Water

(Roast) Prep Time: 5 min - Cook Time: 1 hr 20 min - Servings: 8-12 servings
(Compote) Prep Time: N/A - Cook Time: 10 min - Servings: 8-12 servings

1. Preheat the oven to 325 degrees Fahrenheit.
2. For the sirloin tip rub, mix together rosemary, thyme, salt and pepper in a small bowl. Then add olive oil to the rub mixture and stir until well combined.
3. Place the roast in a 9x13 inch glass pan. Generously rub the mixture on the surface of the roast with a basting brush.
4. Place the roast in the oven for 1 hour and 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit for 15 seconds.
5. When the roast is within 15 minutes of being fully cooked, begin the huckleberry compote.
6. In a large saucepan combine huckleberries, huckleberry syrup, and water then cook over medium high heat.
7. Bring the mixture to a boil then turn the heat down to medium for 5 to 7 minutes. Leave at a low simmer for 2 to 3 minutes until desired consistency.

Directions for Sirloin Tip with Huckleberry Compote

STEP 1 Preheat the oven to 325 degrees Fahrenheit
STEP 2 For the sirloin tip rub, mix together rosemary, thyme, salt and pepper in a small bowl. Then add the olive oil to the rub mixture and stir until well combined
STEP 3 Place the roast in a 9x13 inch glass pan. Generously rub the mixture on the surface of the roast with a basting brush
STEP 4 Place the roast in the oven for 1 hour and 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit
STEP 5 When the roast is within 15 minutes of being fully cooked, begin the huckleberry compote
STEP 6 In a large saucepan combine huckleberries, huckleberry syrup, and water then cook over medium high heat
STEP 7 Bring the mixture to a boil then turn the heat down to medium for 5 to 7 minutes. Leave at a low simmer for 2 to 3 minutes until desired consistency

Smashed Potatoes

1 ½ lb. Petite Potatoes
1 ½ lb. Petite Red Potatoes
3 Tbs Olive Oil (1/4 tsp each)
1 tsp Salt
½ tsp Pepper
½ tsp Thyme, dried
5 Tbs Feta Cheese
Rosemary, fresh, finely chopped

Prep Time: N/A - Cook Time: 30 minutes - Servings: 5-6 servings

1. Rinse potatoes in cold running water to remove dirt and other debris.
2. Place Petite Potatoes in a stockpot of water, enough to cover the potatoes, and bring to a boil. Cook until potatoes are tender, until a fork can easily be stabbed into the potato, about 20 minutes.
3. Remove potatoes from stockpot and place evenly on a baking sheet prepared with cooking spray to keep potatoes from sticking.
4. Use a potato smasher, a fork, or the bottom of a cup to smash the potatoes on the baking sheet.
5. Drizzle smashed potatoes with olive oil and season with a combined mixture of rosemary, thyme, salt and pepper.
6. Broil in an oven preheated to High for 8 to 10 minutes or until golden brown.
7. Remove potatoes from pan and then garnish with fresh rosemary and Feta Cheese.

Directions for Smashed Potatoes

STEP 1 Rinse potatoes in clod running water to remove dirt and other debris
STEP 2 Place petite potatoes in a stockpot of water, enough to cover the potatoes, and bring to a boil. Cook until potatoes are tender, until a fork can easily be stabbed into the potato, about 20 minutes
STEP 3 Remove potatoes from stockpot and place evenly on a baking sheet prepared with cooking spray to keep potatoes from sticking
STEP 4 Use a potato smasher, a fork, or the bottom of a cup to smash the potatoes on the baking sheet
STEP 5 Drizzle smashed potatoes with olive oil and season with a combined mixture of rosemary, thyme, salt, and pepper
STEP 6 Broil in an oven preheated to High for 8 to 10 minutes or until golden brown
STEP 7 Remove potatoes from pan and then garnish with fresh rosemary and Feta cheese

Nutritional Data
Total Calories: 512 calories
Sirloin Tip Roast: 270 calories
Huckleberry Compote: 26 calories
Smashed Potatoes: 216 calories

Nutritional Data for Brave and Gold Sirloin Tip

Calories 512 calories
Total Fat 27 grams total fat, 3 grams saturated fat, 0 grams trans fat
Cholesterol 101 grams
Sodium 721 milligrams
Total Carbohydrate 40 grams (includes sugars and dietary fiber)
Protein 34 grams

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Simple and satisfying, enchiladas are the perfect solution for Thanksgiving leftovers! Move over turkey sandwich; there’s a new day after favorite.

From the Kitchen of Taylor Dunne and Sadie Reed

Servings: 6 enchiladas
Serving Size: 1 enchilada

INGREDIENTS

Filling

• 3 cups shredded turkey, cooked
• 1 cup canned tomatoes, diced
• ¼ white onion, minced
• 1 clove garlic, minced
• 4 cups spinach
• ½ cup cotija cheese
• Salt and pepper, to taste

Sauce

• One can (15 oz.) pumpkin puree
• 1 jalapeno, minced, seeds removed
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/3 cup sour cream
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ lime, juiced
• 1 teaspoon oregano
• 1 ½ tablespoons Sriracha
• Salt and pepper, to taste

Other

• 6 large tortillas (gluten free tortillas can be substituted)
• ½ cup Mexican style blend cheese, shredded (to top, optional)
• ¼ cup cilantro, chopped (to top, optional)
• ½ lime (to top, optional)

DIRECTIONS

1. Preheat oven to 350oF.
2. In a medium size pan, sauté onion and garlic over medium heat for 5-7 minutes, until golden brown.
3. Turn off the heat and add the rest of the filling ingredients to the pan. Mix until well combined. Set aside and let cool.
4. For the sauce, sauté the minced jalapeño and garlic in a small pan over medium heat. Sauté for about 5-7 minutes, or until the garlic is golden brown.
5. Add the sautéed jalapeño, garlic and the remaining sauce ingredients to a blender or food processor. Blend until smooth.
6. Fill each tortilla with ½ cup of the filling and roll.
7. Arrange the rolled enchiladas in a 9”x13” baking pan. Evenly cover with the pumpkin sauce and shredded Mexican blend cheese. Bake for 30-35 minutes uncovered.
8. Let cool for ten minutes prior to serving. Top with chopped cilantro and lime wedge, if desired.

Nutrition Data (per serving):
Serving size: 1 enchilada
Calories: 287
Carbohydrates: 34.5g
Dietary Fiber: 4.9g
Sugars: 6.5g
Fat: 9.4g
Saturated Fat: 4.6g
Trans Fat: 0g
Sodium: 929mg

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Looking to sweeten up your holiday weekend with a unique twist on a classic dish? Stop by Vandal Meats to purchase a delicious Pork Tenderloin that can be broiled with a cocoa-chili rub and served with Vanilla Cream Sweet Potato Mousse. It is sure to add a little Vandal flavor to your family’s holiday.

From the Kitchen of Andrew Coyle and Colin Whitaker

• Servings: 8
• Serving Sizes: 8 oz. Pork Tenderloin
• ½ cup Sweet Potato Mousse

Ingredients

Vanilla Cream Sweet Potato Mousse

• 4 large sweet potatoes 
• 2 tablespoons olive oil
• 1 ¼ cup vanilla coffee creamer 

Cocoa-Chili Rubbed Pork Tenderloin

• 4 pounds pork tenderloin
• 1 ½ tablespoons cocoa powder
• 2 tablespoons chili powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400° F.
2. Peel the skin from the sweet potatoes. Once peeled, cover the sweet potatoes in olive oil. 
3. Place the sweet potatoes on a baking sheet. Bake for 45 minutes – 1 hour until golden brown and tender. 
4. Combine the cooked potatoes with the vanilla coffee creamer in a food processor or blender and puree until they have reached a smooth consistency. 
5. Serve hot or cold.
6. Turn the oven to the broil setting. 
7. In a small bowl, mix the cocoa powder, chili powder and salt. 
8. Place the rub over the entire surface of the pork tenderloin. 
9. Place the pork in a shallow pan and broil in the oven for 10 minutes.
10. Turn over and broil for another 10 minutes. 
11. Serve hot with the sweet potato mousse. 

Nutrition Data (per serving)

• Sweet Potato Mouse: 436 Calories, 55g Carbs, 25g Fat, 2g Pro, 72mg Sodium
• Pork Tenderloin: 295 Calories, 11g Carbs, 9g Fat, 43g Pro, 1,209mg Sodium

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By Anthony Nevin and David Pond

Our Black and Gold inspired recipe consists of a health conscious traditional Thanksgiving meal. With a baked salmon seasoned with rosemary, dill, garlic, lemon, spices and baked to a savory perfection; accompanied by a roasted acorn squash stuffed with wild rice, cranberries butter and dark brown sugar which can stand alone as vegetarian entrée at your family’s next Thanksgiving. Show off your Vandal pride this Thanksgiving through the black and gold of the roasted squash and wild rice with a mix of silver from salmon.

Roasted Acorn Squash with Wild Rice Stuffing

• Yield: 6 servings
• Total Time: 1 hr 20 min

Ingredients

• 3 medium acorn squash (about 1 1/2 pounds each)
• 3 tablespoons unsalted butter, melted
• 1 tablespoon packed dark brown sugar
• 1/2 medium yellow onion, finely chopped
• 1 tablespoon minced fresh thyme leaves
• 2 cups cooked wild rice mix
• 2/3 cup pecans, toasted and finely chopped
• 1/4 cup dried cranberries, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, or to taste

Directions

1. Heat the oven to 350°F.
2. Cut squash in half length wise and remove seeds from center bake in center of oven for 30 min; or until just fork tender.
3. Remove squash from oven brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, sprinkle with the brown sugar, and season with salt and pepper bake another 20-30 minutes.
4. While squash is roasting add 1 tablespoon of the melted butter in a large frying pan over medium heat until butter foams; add the onion, and celery, season with salt and pepper, and stir to coat. Cook, stirring occasionally, until just softened, about 6 minutes. Stir in the thyme and cook until just fragrant, about 1 minute.
5. Remove from the heat and stir in the rice, pecans, cranberries, and measured salt and pepper.
6. Divide the rice filling among the roasted squash halves (about 1/2 cup for each) and drizzle the remaining tablespoon of butter over top. Continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes

Baked Salmon Steaks

• Yield: 6 servings
• Total Time: 30 min

Ingredients

• 2-3 oz portion salmon fillet
• ½ teaspoon dried dill
• ½ teaspoon rosemary
• ½ teaspoon garlic powder
• 1 teaspoon lemon pepper
• 2 tablespoons lemon juice 

Directions

1. Place Salmon on nonstick baking pan.
2. Sprinkle dried dill, rosemary, garlic powder and lemon pepper evenly over salmon steaks. Finish with lemon juice.
3. Bake in oven at 350 degrees F for 20 min or until fat has risen from salmon.

Below is a list of past recipes. Click on the name to find the recipe.

• Vandalized Holiday Dressing (2022)
• Vandal Gold Rice Pilaf (2021)
• Brave & Bold Harvest Salad (2021)
• Holiday Cheesy Potatoes (2020 President’s Choice Winner)
• Green Been Vandalizing Machine (2020)
• Vandal Traditions Harvest Squash (2020)
• Joe Vandal Helmet Horn (2018)
• Vandal Cauliflower (2018)
• Vandal Gold (Green) Bean Casserole (2018)
• Vandal Gold Polenta Crusted Yams (2018)
• Rendezvous Salad (2017)
• Vandal Gold Sweet Potato Mousse Paired with Cocoa-Chili Rubbed Pork Tenderloin (2017)
• Vandal Sweet Potatoes (2017 Winner)

Download PDF

 

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Vandalized Holiday Dressing (2022)

We believe our dish embodies the “brave, bold, unstoppable theme because… have you ever seen a dressing dish with potatoes in it, let alone featured? These potatoes are breaking the glass ceiling by not only deciding how they will be featured in a dish but doing it well.

Suggested Wine Pairing: Sauvignon Blanc
(vandalsuncorked.com)

Total Servings - 10
Serving Size - 1 Cup
Dietary Considerations - This recipe can be made vegetarian by leaving out the bacon.

Ingredients for Vandalized Holiday Dressing

• 6 ounces Bacon, diced
• 2 Medium potatoes, 1 in cubes
• 7oz (1/2 loaf) Cubed French bread, 1-inch cubes
• ½-stick Unsalted butter
• ½ Onion, diced
• 2 stalks Celery, diced
• 5 tablespoons Fresh parsley, diced (3 tablespoons for recipe, 2 tablespoons for garnish)
• 1 tablespoon Dried basil
• ½ teaspoon Salt
• ½ cup Chicken broth
• 2 Eggs, lightly beaten
• 3-4 cups Shredded medium cheddar cheese 1 1/4 Cup Butternut Squash

Directions for Vandalized Holiday Dressing

STEP 1 Toast bread in oven at 400F until golden and toasty, 6-8 mins, set aside in a medium or large bowl.
STEP 2 In a heavy skillet, cook bacon and potatoes together for 6-8 mins, until crispy, drain pan, set aside(if omitting bacon from recipe, use 2 tbsp butter to cook potatoes).
STEP 3 Melt ½ stick butter in skillet, then stir in celery and onion and cook until tender.
STEP 4 Remove from heat, stir in basil and 3 tbsp parsley. Add cooked bacon and potatoes and 2 cups shredded cheese to the mix.
STEP 5 Add mixture to the bread cubes, toss together. Stir in chicken broth a little at a time until the bread is moist but not soggy.
STEP 6 Stir in the eggs, then put mixture in a 9x9 baking dish. Bake uncovered in oven at 350 F for 30-45 mins or until dressing reaches an internal temp of 165F.
STEP 7 When dressing is removed from oven, cover the top with remaining shredded cheese and parsley as desired.

Nutritional Data for Vandalized Holiday Dressing

Calories 345 kcal
Total Fat 22
Saturated Fat 11g
Trans Fat 0g
Cholesterol 59.3 mg
Sodium 800 mg
Total Carbohydrate 22g
Protein 16 g

 

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We believe our dish embodies the “brave and bold” theme with the vandal gold color, the bold flavors and textures, as well as the brave suggestion to make rice a staple at your holiday table.

Suggested Wine Pairing: 2016 Tempranillo, Monte De Oro Winery
(vandalsuncorked.com)

Total Servings - 14
Serving Size - 1/1 cup
Dietary Considerations - Gluten-free

Ingredients for Vandal Golden Rice Pilaf

• 3 Tablespoons Salted butter
• 1 Cup Finely chopped onion
• 1 Orange, zested, juiced
• 1 1/2 Cups Basmati rice, rinsed
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 3 Cups Chicken stock
• 1 Cup Slivered almonds, lightly toasted
• 1 1/2 Cups Craisins
• 1/4 Cup
• Parsley, finely chopped

Directions for Vandal Golden Rice Pilaf

NOTE This makes a delicious side or stuffing for a roasted holiday bird. Prepare as directed and serve, or use to stuff.
STEP 1 Melt butter in a saucepan over medium heat.
STEP 2 Add onions, 2 Tablespoons zest, and ¼ cup orange juice and cook until juice is reduced and onions are softened and starting to caramelize.
STEP 3 Add rice, turmeric, salt, and chicken stock and stir to combine.
STEP 4 Cover and let simmer untouched for 12 minutes.
STEP 5 Open lid and sprinkle toasted almonds and craisins on top. Avoid stirring into rice until the final resting step is complete.
STEP 6 Remove from heat and let rest for 10 minutes with the lid on.
STEP 7 Sprinkle parsley, fluff, and serve or use to stuff the main dish.

Nutritional Data for Vandal Golden Rice Pilaf

Calories 200 calories
Total Fat 7 g
Cholesterol 6.4 mg
Sodium 385 mg
Total Carbohydrate 30 g
Protein 3.6 g

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Looking for a festive salad that incorporates all the classic holiday flavors, but with a modern twist? Well, you’ve come to the right place! This Vandal inspired Holiday Harvest Salad is a great way to experience the season’s bold flavors all in one dish! The sweet cranberry dressing paired with tart apples over fresh kale and garnished with a spicy cornbread hinted with orange, will bring a new experience to your holiday table! With brave and vibrant colors the Holiday Harvest Salad is an attractive dish. This recipe is great by itself or as an addition to your holiday dinner.

Suggested Wine Pairing: Hells Canyon 2020 Chardonnay Reserve
(vandalsuncorked.com)

Total Servings - 6
Serving Size - 1 1/2 cup
Dietary Considerations - Vegetarian, Dairy-free

Ingredients for Brave & Bold Harvest Salad

Cornbread

• 1 (8.5 ounce) Box Jiffy cornbread mix, or use your favorite cornbread recipe
• 1 Egg
• 1 medium Jalapeno, deseeded, and finely diced
• 1 medium Navel Orange, divided and cut in half

Salad

• 1 Head Kale, rinsed, destemmed, and chopped
• 1/2 Navel orange
• 2 Granny Smith Apples, cut into 1-inch cubes
• 1 Sweet Potato, peeled, and cut into 1-inch cubes

Dressing

• 1/2 Cup Unsalted Cashews, Raw
• 1/4 Cup Whole cranberries in sauce, Canned
• 1/4 Teaspoon Cinnamon

Directions for Brave & Bold Harvest Salad

NOTE This makes a delicious side or stuffing for a roasted holiday bird. Prepare as directed and serve, or use to stuff.
STEP 1 Preheat oven to 400 degrees.
STEP 2 Soak cashews in ½ cup of water and set aside.
STEP 3 Place cornbread mix in a bowl, with 1/3 cup water, 1 egg, and the diced jalapeno and mix.
STEP 4 Zest the orange into the batter and then fold it into the mix.
STEP 5 Slice the orange in half, juice one half of the orange into the cornbread mix and stir. Set aside the other half.
STEP 6 Line a baking sheet with parchment paper.
STEP 7 Pour batter onto the parchment lined baking sheet, spread evenly across the whole baking sheet, and bake for 15 minutes.
STEP 8 While the cornbread is baking, add the chopped kale to a bowl. Juice the remaining half of the orange over the kale, and massage with your hands for one minute. Set aside.
STEP 9 Chop the sweet potato into ½ inch-cubes, lightly salt and pepper. Place onto a baking sheet lined with parchment paper, and bake for 20 minutes at 400 degrees.
STEP 10 While the potatoes are cooking, dice the apples into ½ inch-cubes, add them to the pan with the sweet potatoes for the last 5 minutes of baking.
STEP 11 For dressing: in a blender or food processor, add soaked cashews with the water, cranberries, and cinnamon. Blend until smooth. Refrigerate.
STEP 12 Combine the kale, cooked sweet potatoes and apples, and mix with the dressing. Crumble cornbread on top of the salad and serve.

Nutritional Data for Brave & Bold Harvest Salad

Calories 391
Total Fat Total fat 15g
Saturated fat 4.2g
Trans fat 0g
Cholesterol 281.2 mg
Sodium 352.9 mg
Total Carbohydrate 44.9g
Dietary fiber 5.9g
Sugar 15.8g
Protein 15.9g
Vitamin D 0%
Calcium 152.3%
Iron 6.8%
Potassium 644.3 mg
Vitamin A 612.6%
Vitamin C 115.3%

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This is a creamy potato dish with a satisfying crunch that will fulfill any comfort food cravings. This dish is easy and convenient for the upcoming holidays and will go perfectly with the rest of your meal.

Suggested Wine Pairing: Cabernet Sauvignon by Huston Vineyards or Albarino by Clearwater Canyon Cellars (vandalsuncorked.com)

Total Servings - 8
Serving Size - About 1 cup

Ingredients for Holiday Cheesy Potatoes

• 5 cups shredded sharp white cheddar cheese
• 1 lb (30 oz) bag shredded hash browns
• 2 cups (16 oz) sour cream
• 10. 5 oz can cream of chicken soup
• 1 box (18 oz) cornflakes cereal
• 3 tsp salt or season to taste
• 3 tsp pepper or season to taste

Directions
STEP 1 Preheat oven to 350 degrees Fahrenheit.
STEP 2 Grate 5 cups of sharp white cheddar.
STEP 3 In a large mixing bowl, combine package of hash browns, sour cream, cream of chicken and 4 cups of sharp white cheddar. Mix thoroughly.
STEP 4 Once evenly combined, mix in 2 tsp of salt and pepper.
STEP 5 In a separate Ziploc bag, pour in cornflakes and add remaining tsp of salt and pepper. Shake the bag to mix in salt and pepper. Lay bag flat on counter and take a rolling pin to crush the cornflakes.
STEP 6 In large pan, take the hash brown mixture and evenly spread throughout the pan. Taking the remaining cup of white cheddar and spread over the mixture in pan.
STEP 7 With the bag of cornflakes, shake out of bag and cover the entire pan evenly slightly pressing cornflakes into mixture.
STEP 8 Put into over for 1 hour.
STEP 9 Serve and enjoy!

Nutritional Data for Holiday Cheesy Potatoes (per serving)
Calories 741
Total fat 30 g
Cholesterol 91.25 mg
Sodium 8,259 mg
Total carbohydrate 88.5 g
Sugar 10 g
Protein 22 g

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Green bean casserole is a staple to everyone’s Thanksgiving festivities and pairs well with any of your family’s traditional Thanksgiving dishes.  This 5-ingredient holiday recipe adds a spin to traditional green bean casserole that everyone will look forward to during the holidays by using water chestnuts for a little extra crunch and lots of cheddar cheese for extra creaminess.  This recipe incorporates a little vandal pride by including Idaho grown fresh green beans along with golden cheddar cheese! 

Suggested Wine Pairing: Albarino by Clearwater Canyon Cellars (vandalsuncorked.com)

Total Servings - 6-8
Serving Size - 1 cup

Ingredients for Green Been Vandalizing Machine

• 2 cups fresh green beans
• 2 cups cream of mushroom soup
• 1 can chopped water chestnuts
• 1 1⁄2 cups of cheese
• 1 cup crispy onions

Directions
STEP 1 Preheat oven to 350 degrees.
STEP 2 Add green beans to 1⁄2 cup of boiling water and cook covered for 6 minutes.
STEP 3 Add green beans to a casserole dish with 2 cups of cream of mushroom soup, 1 can of chopped water chestnuts and 3⁄4 cup cheese.
STEP 4 Flatten and even out mixture in pan then cover with crispy onions.
STEP 5 Bake for 15 minutes or until crispy, and then take out and add 1⁄2 cup cheese to top.
STEP 6 Put casserole back in oven for 3 minutes or until cheese melts.
STEP 7 Let sit for 5 minutes, and then serve.

Nutritional Data for Green Been Vandalizing Machine (per serving)
Calories 169
Total fat 808 m
Cholesterol 15 mg
Sodium231 mg
Total carbohydrate 17.5 g
Protein 5.8 g

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During a time of unprecedented challenges, we at find ourselves navigating a vastly different landscape. Yet steadfastly unchanged are the Vandal traditions of the Brave and Bold, of leading and trailblazing, of Vandal Pride. As we Vandal On, we find ourselves craving the warm and the comfortable, and the embrace of the community we love. From the familiar flavors of the holidays to the bright gold of our Vandal community, this recipe blends comfort and tradition with Pride Gold, symbol of the strength and resilience that IS our community. Uncomplicated. Nurturing. Resilient tradition. Spread the Vandal Pride. Come home with us to Vandal country.

Suggested Wine Pairing: As a main dish, try Viognier by Basalt Cellars. As a side dish, try Renaissance Red by Clearwater Canyon Cellars. (vandalsuncorked.com)

Total Servings - 4
Serving Size - ½ squash, 1.5 cups of filling

Ingredients for Vandal Traditions Harvest Squash

• 2 acorn squashes, washed, halved, seeds removed.
• 1 cup (4 ounces) dried fruit, nuts and seeds medley, unseasoned, containing dried cranberries or tart cherries. Blend must NOT contain peanuts, pretzels, cereal or chocolate.
• 2 cups Bartlett pears, washed, cored, diced, from 2 medium sized pears.
• 2 cups cooked brown rice (or your favorite grain medley) from 2 8-ounce packages, prepared, ready-to-eat.
• 4 teaspoons pumpkin pie spice.

Directions
STEP 1 Preheat oven to 350 degrees F. In a 13x9 inch pan or sheet pan with raised sides, pour
enough water into the pan to reach 1⁄2 inch up the sides.
STEP 2 Wash squashes, cut in half from stem to end and remove the seeds with a metal spoon, scraping the center clean. Arrange squashes cut side down into the pan in the water. Place in preheated oven for 45 minutes until tender.
STEP 3 Place the fruit, nut and seed medley into a small heat-resistant mixing bowl. Boil 2 cups of water and pour over the medley. Set aside for 15 minutes.
STEP 4 While the fruit and nut medley is soaking, wash, core and dice the pears. Place in a large mixing bowl.
STEP 5 When the fruit and nut medley has soaked for 15 minutes, drain over a second bowl, reserving the soaking water.
STEP 6 Add the drained fruit and nut medley to the pears and stir to combine.
STEP 7 To the pear mixture, add the cooked brown rice or grain medley and the pumpkin pie spice. Season this mixture with salt and pepper to taste. Stir thoroughly to combine.
STEP 8 From the reserved soaking water, measure out 6 tablespoons and add to the pear mixture. Stir to combine all ingredients.
STEP 9 When squash has baked 45 minutes, check with a fork for tenderness. Squash halves should be very tender, and the fork should not meet resistance. If required, bake squash an additional 10 more minutes until tender. When tender, remove from oven.
STEP 10 Using a fork or tongs, carefully flip squash halves over in the pan, being cautious to avoid rising steam. If water has mostly evaporated, add hot water to the pan to reach 1⁄4 inch up the sides of the pan.
STEP 11 Divide the pear-nut-grain filling between the four squash halves. Gently press filling into the center space with the back of a fork, and then mound remaining filling on top of the squash. Lightly salt and pepper the surface of the stuffed squashes, to taste.
STEP 12 Return stuffed squash halves to the oven and bake for 25 minutes until filling is lightly browned.
STEP 13 Remove from oven and serve.
STEP 14 As an optional garnish, lightly crisp fresh sage leaves in a neutral flavored oil in a small frying pan over medium heat for 30 seconds. Drain on paper towels and sprinkle lightly with salt. Crumble over squash halves or decorate with whole leaves.

Note: This recipe serves 4 as a main dish or 8 as a side dish. Simply cut squash halves before serving to serve as a side dish.

Nutritional Data for Vandal Traditions Harvest Squash (per serving)
Calories 586
Total fat 12.3 g; saturated fat: 1.2 g
Cholesterol 0 mg
Sodium159 mg
Total carbohydrate 111 g
Dietary fiber 14.3 g
Total sugars 8.7 g
Protein 13 g
Calcium 130 mg
Iron 4 mg
Potassium 1136 mg

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Sound the Vandal horn and call everyone to the table! This dish combines the traditional flavors of a loaded baked potato, the unexpected tang of gorgonzola and is served in a Vandal inspired sweet potato “horn.” Inspired by U of I mascot, Joe Vandal’s horned helmet; he stands by these potatoes!

From the Kitchen of Evan Brock and Darcy Rhodes

Servings: 8
Serving Size: 1 horn (half of a sweet potato)
Gluten Free

INGREDIENTS

• 4 medium sweet potatoes
• 8 strips hickory smoked bacon, diced
• 1 cup sour cream
• 1 cup Colby Jack cheese, shredded
• ½ cup green onions, chopped
• ¼ cup gorgonzola cheese
• Salt and pepper, to taste

DIRECTIONS

1. Preheat the oven to 400 F. Adjust oven rack to the top position.
2. Pierce each sweet potato 2-3 times with a fork.
3. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 40-45 minutes.
4. While the potatoes are baking, cook bacon in a 12-inch skillet over medium heat until fully cooked and crispy. Remove bacon from the pan and drain on paper towels.
5. In a medium bowl, combine sour cream, both cheeses, green onions, and diced bacon. Optional: salt and pepper to taste.
6. When the sweet potatoes are cool enough to handle, slice in half, widthwise. Hollow them out with a spoon, leaving about ½ inch of the sweet potato flesh intact. *Optional: Add sweet potato meat to filling. Mix well.
7. Spoon filling evenly into the hollowed out potato. Repeat with the remaining potatoes. Serve warm.

Nutrition Data (per serving):
Calories: 250
Fat: 19 g
Saturated Fat: 8 g
Cholesterol: 29mg
Sodium: 175 mg
Carbohydrate: 14g
Protein: 4 g

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Indulge your taste buds this holiday season with an unexpected twist on traditional Thanksgiving flavors. Crunchy walnuts, freshly squeezed lime juice, and an aromatic array of spices transform cauliflower florets into a tantalizing Thanksgiving side dish. Plump golden raisins and a tart cranberry drizzle made with local red wine adds delightfully sweet and tangy elements.

From the Kitchen of Meredith LaFrance and Nallely Vega

Servings:
Vandal Cauliflower 9 servings
Cranberry Drizzle 16 servings
Serving Size:
Vandal Cauliflower, 1/2 cup
Cranberry Drizzle, 2 tablespoons Vegan
Gluten-Free, Contains Nuts

Prep Time 15 Minutes
Cook Time 40 Minutes

INGREDIENTS

Vandal Cauliflower:

• 1 medium head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon onion, granulated (OR, use an equal amount of onion powder)
• 1 teaspoon garlic, granulated (OR, use an equal amount of garlic powder)
• ½ teaspoon sage
• ½ teaspoon paprika
• ½ teaspoon thyme
• ¼ teaspoon ground fennel
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 2 tablespoons fresh lime juice (1 lime)
• ½ cup walnut pieces
• ¼ cup golden raisins

Cranberry Drizzle:

• 2 cups cranberries, fresh or frozen
• ¾ cup local red wine (we used Ste Chapelle, soft red)
• ½ cup frozen orange juice, thawed
• ½ cup water

DIRECTIONS

1. Preheat oven to 425 F.
2. Cut cauliflower into bite-sized florets and add to a large mixing bowl.
3. Coat florets evenly in oil.
4. In a separate bowl, combine onion, garlic, sage, paprika, thyme, ground fennel, ground black pepper, and salt. Mix spices together with a large spoon.
5. Add spice mixture to cauliflower and stir well. Ensure spices are uniformly distributed.
6. Add lime juice to bowl of florets.
7. Lightly spray a 9 x 13-inch baking pan with oil. Add seasoned florets to pan and spread evenly. Bake uncovered for 20 minutes.
8. Remove pan from oven and toss florets. Return pan to oven and bake uncovered for another 10 minutes.
9. Remove pan from oven and add walnuts and golden raisins. Bake uncovered for another 10 minutes.
10. Remove from oven.

DIRECTIONS (Cranberry Drizzle):

1. Add cranberries, orange juice, red wine, and water to a medium-sized sauce pan.
2. Bring mixture to a simmer over medium heat.
3. Reduce heat to medium-low and continue to cook for 10 minutes, or until cranberries have burst, stirring frequently and mashing cranberries as they soften. Watch mixture carefully, as it could boil over.
4. Remove from heat and allow to cool for 5-10 minutes.
5. Pour sauce into a food processor or blender and blend until smooth (approximately 10-15 seconds).
6. Drizzle 2 tablespoons on Vandal Cauliflower. Serve hot.

Nutrition Data (per ½ cup serving):
Vandal Cauliflower
92.6 Calories
6.8 g Fat
0.8 g Saturated Fat
0.0 g Trans Fat
0.0 g Cholesterol
76.9 mg Sodium
7.8 g Carbohydrate
1.8 g Fiber
3.8 g Sugar
2.3 g Protein

Cranberry Drizzle
18.2 Calories
0.0 g Fat
0.0 g Saturated Fat
0.0 g Trans Fat
0.0 g Cholesterol
1.2 mg Sodium
2.7 g Carbohydrate
0.6 g Fiber
1.2 g Sugar
0.1 g Protein

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Our recipe dresses up green bean casserole, a Thanksgiving standard. Inspired by jalapeño poppers and vandal spirit, this dish brings cream cheese, bacon, jalapeño, golden green beans and a whole lot of pizzazz to the holiday table.

From the Kitchen of Alex Peterson and Nicole Burch

Servings: 6
Serving size: 3/4 cup

INGREDIENTS

• 1 pound bacon
• 2 cups fresh yellow green beans, trimmed, sliced
• 1 jalapeno, finely diced and seeded
• 2 8-ounce packages cream cheese, softened
• 1 8-ounce package cheddar cheese
• 1 8-ounce package mozzarella
• 1 1/3 cups French’s French Fried Onions
• 1/3 cup milk, optional

DIRECTIONS

1. Preheat oven to 350 F.
2. While oven preheats, cook bacon in large skillet according to package directions. When done, place bacon on plate lined with a paper towel to remove excess oil. When cooled, cut into ¼ inch pieces. Set aside. Reserve bacon grease, leaving in skillet for step 5.
3. Wash and trim green beans, cut in halves. Boil for 5-7 minutes and drain. Set aside.
4. While beans are cooking, seed and finely dice jalapeno.
5. Transfer diced jalapeno to pan, cooking in remaining bacon grease for 2-3 minutes. Remove from grease with slotted spoon and transfer sautéed jalapeno to a large bowl.
6. Combine sautéed jalapeno, cooked green beans, cream cheese, mozzarella cheese, cheddar cheese, and half of the cooked bacon in large bowl; can use up to 1/3 cup milk to increase creaminess. Pour into 10x6x2 pan, spread evenly.
7. Cover top layer with French’s French Fried Onions and remaining half of chopped bacon. Bake for 20 minutes, or until fried onion rings are golden brown.
8. Cool. Serve. Enjoy!

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Nutrition Data (per ¾ cup serving):
Total Calories: 614
Carbohydrates: 18 g
Protein: 19 g
Saturated Fat: 24 g
Trans Fat: <1 g
Sodium: 896 mg

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A fun twist on a traditional yam side dish in 5 simple ingredients!

From the Kitchen of Haley Smith

Servings: 8 Serving
Size: 1/2 cup
Vegetarian, gluten free

INGREDIENTS

• 2 yams, sliced (if preferred, peeled and sliced)
• 1/4 cup dark brown sugar
• 1 cup pecans, chopped
• 3/4 cup polenta, uncooked
• 1/4 cup olive oil
• Salt to taste

DIRECTIONS

1. Preheat oven 400 F.
2. Soak sliced yams for at least five minutes while preparing the crust.
3. Polenta Crust: combine brown sugar, polenta, and chopped pecans in a bowl.
4. Grease a baking sheet with 2 tablespoons of olive oil.
5. To coat the potatoes in the crust, remove a slice of yam from the water, shaking off excess, place it in the bowl of crust mixture and coat both sides. Place coated yam on greased baking sheet. Repeat until all slices are on baking sheet.
6. Drizzle 2 tablespoons olive oil over potatoes on pan.
7. Bake at 400 F for 25-30 minutes or until golden brown.

Nutrition Data (per ½ cup serving):
Calories: 301 kcal
Carbohydrates: 37 g
Saturated Fat: 2 g
Trans Fat: 0
Sodium: 68 mg

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This salad combines exotic Asian flavors with a little bit of American sweetness. It includes Asian dressing and seaweed with strawberries, blueberries and white chocolate chips that gives it a nice color and sweet taste. Vandal pride is all about Vandal unity. Bringing two different nations or cultures together to work as one and in this case, bring out a nice flavor. This Rendezvous Salad would be a nice side dish on your Thanksgiving table or great for your “tailgate” party at the Thanksgiving bowl.

From the Kitchen of Raneé Jenkins and Kanako Fujita

• Servings: 6
• Serving Size: 1 cup
• Gluten-Free, Vegetarian

Ingredients

• 14 ounces bag of shredded cabbage with carrots or 1/2 medium cabbage head, shredded and 1 medium carrot shredded-divided
• 1/2 medium cucumber, shredded
• 1 sheet of seaweed, torn in bite size pieces
• 1/3 cup of thin sliced almonds
• 1/3 cup of white chocolate chips (can substitute with dairy free chocolate chips)
• 3 tablespoons of sesame oil
• 3 tablespoons of soy sauce (Tamari)
• 1 1/2 tablespoon of vinegar
• 3 tablespoons of ground sesame seeds
• 3 large strawberries
• 1/2 cup of blueberries

Directions

1. In a medium sized bowl, put cabbage, carrots, cucumber, seaweed, almonds, white chocolate chips and toss together. If using a cabbage head, make sure you cut it in half and only use and shred 1 half of the cabbage.
2. In a smaller bowl, mix the sesame seed oil, tamari soy sauce, vinegar and ground sesame seed.
3. Pour the dressing on the inside of the bowl and coat the salad to taste.
4. Garnish with thin slices of carrots, blueberries and strawberries.

Garnish

1. Thin slices of carrots
2. ½ strawberry, diced
3. 1 Tablespoon of blueberries

Nutrition Data (per serving)

• Calories: 264 kcal, Protein: 5.8 g, Carbohydrate: 21.5 g, Dietary Fiber: 5.7 g, Total sugar: 13.2 g. 
• Added sugar: 7.3 g, Fat: 19.7 g, Saturated fat: 4.4 g, Calcium: 83 mg, Iron: 1.8 mg, Sodium: 466 mg

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Looking to sweeten up your holiday weekend with a unique twist on a classic dish? Stop by Vandal Meats to purchase a delicious Pork Tenderloin that can be broiled with a cocoa-chili rub and served with Vanilla Cream Sweet Potato Mousse. It is sure to add a little Vandal flavor to your family’s holiday.

From the Kitchen of Andrew Coyle and Colin Whitaker

• Servings: 8
• Serving Sizes: 8 oz. Pork Tenderloin
• ½ cup Sweet Potato Mousse

Ingredients

Vanilla Cream Sweet Potato Mousse

• 4 large sweet potatoes 
• 2 tablespoons olive oil
• 1 ¼ cup vanilla coffee creamer 

Cocoa-Chili Rubbed Pork Tenderloin

• 4 pounds pork tenderloin
• 1 ½ tablespoons cocoa powder
• 2 tablespoons chili powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400° F.
2. Peel the skin from the sweet potatoes. Once peeled, cover the sweet potatoes in olive oil. 
3. Place the sweet potatoes on a baking sheet. Bake for 45 minutes – 1 hour until golden brown and tender. 
4. Combine the cooked potatoes with the vanilla coffee creamer in a food processor or blender and puree until they have reached a smooth consistency. 
5. Serve hot or cold.
6. Turn the oven to the broil setting. 
7. In a small bowl, mix the cocoa powder, chili powder and salt. 
8. Place the rub over the entire surface of the pork tenderloin. 
9. Place the pork in a shallow pan and broil in the oven for 10 minutes.
10. Turn over and broil for another 10 minutes. 
11. Serve hot with the sweet potato mousse. 

Nutrition Data (per serving)

• Sweet Potato Mouse: 436 Calories, 55g Carbs, 25g Fat, 2g Pro, 72mg Sodium
• Pork Tenderloin: 295 Calories, 11g Carbs, 9g Fat, 43g Pro, 1,209mg Sodium

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This dish features a group of unlikely friends: sweet potatoes, apples, pecans, and balsamic vinegar. The tender crunch of chopped pecans complements the smooth texture of the potatoes while the rich tang of balsamic vinegar enhances and balances their sweetness. Proudly sporting vandal colors, this unexpected twist on a classic dish is sure to become a new favorite!

From the Kitchen of Katie Akin and Satoko Haji

• Yield: 8 servings 
• Serving Size: 1/2 cup 
• Gluten-Free. Contains nuts.
• Prep Time: 20 minutes
• Bake Time: 25 minutes
• Gluten free, Vegetarian

Ingredients

Mashed Potatoes

• • 3 small honey crisp apples, 3" diameter, peeled and chopped
• • 3 medium sweet potatoes (or 3 ½ cups, cooked and pureed)
• • 1 teaspoon ground cinnamon
• • 1 tablespoon cornstarch
• • 3 tablespoons dark brown sugar, packed
• • 3 tablespoons butter
• • ½ cup chopped pecans

Balsamic Brown Sugar Sauce

• • ½ cup balsamic vinegar
• • ¼ cup dark brown sugar, packed
• • 1/8 teaspoon nutmeg
• • 1/8 teaspoon ground cloves
• • 2 teaspoons cornstarch, dissolved in ¼ cup water

• 8 fresh mint leaves for garnish, optional
• Additional pecans for garnish, optional

Directions

1. Pre-heat oven to 350F.
2. Peel and chop apples into 1/4 inch cubes and place in a small (6x6”) baking dish. 
3. Peel sweet potatoes and slice into 1/4 inch rounds. 
4. Bake apples and sweet potatoes at 350 degrees for 25 minutes until potatoes are softened and the apples have released their juices and are soft, but still firm. 

While baking sweet potatoes and apples, make Balsamic Brown Sugar Sauce:

5. In a small pan, simmer balsamic vinegar on low heat for about 15 minutes to evaporate some of the strongest flavors. (DO NOT smell the pan directly!) 
6. Add brown sugar and spices to the vinegar, then drizzle in the dissolved cornstarch while stirring continually.
7. Remove pan from heat and stir occasionally until thickened. Set aside.

8. In a bowl, cream baked sweet potatoes, cinnamon, cornstarch, brown sugar, and butter with an electric hand mixer. Stir in pecans and chopped apples (include any apple juice released into pan during the baking process).
9. Serve the mashed sweet potato with Balsamic Brown Sugar Sauce. If desired, decorate with mint leaves and more chopped pecans. 

Nutrition Data (per ½ cup serving)

Mashed Sweet Potatoes

• Calories: 186, Protein: 2 g, 
• Carbohydrates: 24 g (dietary fiber 4 g, total sugars 10 g, added sugars 3 g), 
• Fat: 9 g (saturated 3 g, monounsaturated 4 g, polyunsaturated 2 g), Cholesterol: 11 mg, Sodium: 22 mg

Sauce:

• Calories: 27, Protein 0 g, Carbohydrates: 6 g (dietary fiber 0 g, total sugars 5 g, added sugars 3 g), Fat: 0 g, Sodium: 4 mg

Below is a list of past recipes. Click on the name to find the recipe.

• Vandal Peach Bowl (2020)
• Sweet Potato and Date Bars (2018)
• Vandal Gold and Black Chai Tea Jicama Pie (2017)
• Vandal Spirited Lava Cookies (2017)
• We Vandalized Your Grandma’s Yams! A Yam Inspired Chocolate Soufflé (2017)
• Pumpkin Pie Pops (2016)
• Tribe from the North Pulse Pecan Pie Bars (2016)

Download PDF

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Here at the University of Idaho, we pride ourselves on the integrity and resilience of our students especially when faced with hardships like we’ve experienced this past year. Through all the adversity, we remain brave and bold, but most importantly we reach out to support our fellow Vandals. Comfort, sweet kindness - we all need it from time to time. We offer an easy five-ingredient dessert to snack on and help offer a bit of this comfort. Cuddle up with your gooey dessert bowl as the buttery, pecan, brown sugar oatmeal melts in your mouth and the sweet peach gives you a reminder of our bold character. We want to remind our Vandals during this holiday season to remain supportive and benevolent as winter approaches. So, remember, Vandal On… like a peach!

Suggested Wine Pairing: Light sparkling Moscato (vandalsuncorked.com)

Total Servings - 6
Serving Size - 1/2 a peach

Ingredients for Vandal Peach Bowl

• 3 fresh, small peaches
• 3 tablespoons unsalted butter
• 1⁄2 cup (1 pkg.) maple and brown sugar oatmeal
• 1⁄4 cup crushed pecans
• 1 teaspoon pumpkin pie spice

Directions
STEP 1 Pre heat oven to 375 degrees Fahrenheit.
STEP 2 Wash peaches and cut in half.
STEP 3 Pit the peaches and spoon out a little bit of the middle. Leave about 1⁄2 inch of peach to make room for filling.
STEP 4 In a small bowl, mix butter oatmeal, pecans and pumpkin pie spice together.
STEP 5 Spoon the filling into the hollowed peach and sprinkle with a bit extra pumpkin pie spice, if desired.
STEP 6 Bake peaches for 25-30 minutes or until soft.
STEP 7 Serve warm or cooled. Top with ice cream, heavy cream or Greek yogurt, if desired.

Nutritional Data for Vandal Peach Bowl (per serving)
Calories 321
Total fat 27.8g (sat. fat 4.9g)
Cholesterol 10 mg
Sodium59 mg
Total carbohydrate 17.7g
Dietary fiber 5.2g
Total sugars 10.5g
Protein 4.9g
Vitamin D 3mcg
Calcium 38mg
Iron 2mg
Potassium 301mg

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Everyone needs a little nutty sweetness in life! This delicious dessert brings the flavor of fall and a dose of vandal pride straight to your table. A perfect conclusion to any Thanksgiving feast.

From the Kitchen of Natasha Calkins and Alisha Currier

Servings: 9
Serving size: 1 bar
Vegetarian

INGREDIENTS

Crust

• ½ cup pitted Medjool dates
• 1½ cup pecans
• 2 tablespoons butter, melted

Filling

• 2 cups sweet potatoes, peeled, mashed (about 1 large potato, measure after mashing)
• 1 tablespoons light brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons heavy cream
• 1 egg
• ½-teaspoon vanilla
• 1¼-teaspoon pumpkin pie spice
• 2 tablespoons flour

Whipped Topping

• 8 ounces heavy cream
• 1 tablespoons white chocolate

Garnish, optional

• Pumpkin pie spice
• Chopped pecans
• White chocolate

DIRECTIONS

Crust
1. Preheat oven to 350 oF.
2. Soak dates in hot water for 15 minutes to soften, then drain.
3. Blend pecans, butter and dates in a food processor until pecan are in small chunks.
4. Add this mixture to a greased 8”x 8” pan. Bake for 10 minutes.

Filling
1. Boil sweet potato, 1” cubes, for 20 minutes, or until a fork can easily be inserted, then drain.
2. Add sweet potatoes to a blender with vanilla, brown sugar, butter, cream, and egg. Blend until smooth.
3. Add flour and pumpkin spice to the sweet potato mixture and blend for a few more seconds. Pour mixture into the 8” x 8” pan.
4. Bake for 20 minutes, or until middle is set. Allow to cool completely.
5. Place in the refrigerator overnight, or for a minimum of 3 hours.

Whipped Topping
1. Add heavy cream to a medium sized bowl or stand mixer and whisk until the mixture begins to thicken. Add melted white chocolate and pumpkin pie spice (optional) to the heavy cream and continue to whisk until stiff peaks form.
2. Remove the date bars from the refrigerator and cut into 9 servings. Top each bar with the whipped cream. Add an additional sprinkle of pumpkin pie spice and/or chopped pecans as optional garnish and serve.

Nutrition Data (per serving):
Calories 347
Carbohydrates 26g
Protein 4g
Sodium 48mg
Fiber 1g
Total fat 27g
Saturated fat 10g
Trans fat 0g
Total sugar 18g
Calcium 62mg

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Our inspiration for this dish started with jicama and wanting to make a pie. We thought of every possible combination we could use with Jicama while trying to tie in Thanksgiving; this was a challenge. As we were stewing over this, Sam’s sister was drinking Chai Tea and it dawned on us that we might try Chai Tea and jicama. It turns out this combination is quite irresistible!

From the Kitchen of Samantha Buratto and Tara Jenkins

• Servings: 8 
• Serving Size: 1 slice
• Vegetarian 

Ingredients 

Crust

• 2 ¼ cups all-purpose flour (divided)
• ½ teaspoon salt
• ¾ cup or 1 ½ sticks unsalted butter
• 6-8 tablespoon ice water

Filling

• 14-ounce package of pre-sliced jicama sticks (4 cups) chopped into ½ inch cubes 
• ¾ cup light brown sugar, packed
• ¼ cup pure maple syrup 
• 1 tablespoon lemon juice 
• 2 packets Numi Rooibos Chai Tea 
• 3-5 tablespoons all-purpose flour

Directions

1. Preheat the oven to 400°F.
2. Fill a medium sized pot half full of water and bring to a boil. Add jicama and boil, uncovered, 7-10 minutes or until soft but not soggy. Remove from heat, strain, and dry with paper towels. Set aside. 
3. While the jicama is boiling, add 2 cups all-purpose flour and salt to a medium mixing bowl, whisk together until evenly distributed. 
4. Cut the sticks of butter into ½ inch cubes. Using either a pastry cutter or a food processor, cut in the butter a few cubes at a time until only small chunks are left. One tablespoon at a time, add water until a ball of dough is formed; it will take 6-8 tablespoons.
5. Divide the ball of dough into two separate and even balls. Sprinkle a cutting board or flat countertop surface with flour. Roll out each ball into roughly 13” circles. Cover each with plastic wrap, roll them up and place into fridge. 
6. For the filling: Cut the jicama into ½ inch cubes and place in a medium mixing bowl. Add the brown sugar, maple syrup, and lemon juice.
7. Empty two packets of the Numi Rooibos Chai Tea in a mortar and pestle (or in a small bowl) and crush it up until smooth (small pieces are okay). Sprinkle over the mixture from previous step. 
8. Mix filling components (Jicama, brown sugar, maple syrup, lemon juice, Chai Tea) together and add 1 tablespoon of flour at a time until slightly thickened (it will take 3-5 tablespoons). 
9. Take crust from the fridge and roll out one of the layers on to the pie pan. Evenly fill the pan with the filling. 
10. Lay out the second piecrust and slice into even strips, about 1 inch width. Layer the top with half the strips all facing one direction and layer the rest the opposite way, like a checkerboard. 
11. Take a fork and press the edges around the whole pie. Trim away the remaining dough over the edges. 
12. Cover the pie with aluminum foil and bake covered for 20 minutes. 
13. Remove aluminum foil after 20 minutes and place back in the oven and bake for another 35-40 minutes (until crust is flaky and lightly browned) 
14. Let cool for 15-20 minutes. Serve and enjoy! 

Nutrition Data (per serving)

• Total Calories: 409 kcal
• Carbohydrates: 60g
• Saturated fat: 11g
• Trans fat: 0g
• Sodium: 158mg

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Not your momma’s chocolate cookies! These brave and bold Idaho gold holiday goodies will surprise you with their thoughtful combination of Vandal spirited ingredients. With a soft yet crisp outer layer and an ooey-gooey melted center, you will impress all of your guests if you let them in on the secret ingredient: mashed potatoes. Giving a nod to Idaho’s famous potatoes while embodying the Vandal colors, we chose to incorporate dark chocolate for Vandal Black and gold potatoes for Idaho Gold. This unparalleled flavor combination will unite all the things you love about the holidays into one, small, delectable cookie.

From the Kitchen of Morgan Pearson and Dana Kujala

• Servings: 25-35 (depending on cookie size)
• Serving Size: 1 cookie

Ingredients

• 2/3 cup mashed potatoes (chilled)*
• 2 tablespoons brewed coffee
• 1 stick unsalted butter or margarine 
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 ½ cups all-purpose flour
• 1 cup light brown sugar
• 1 ¼ cup dark brown sugar
• 2/3 cup dark chocolate Hershey cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 2 teaspoons coffee grounds
• 1 large bag dark chocolate Hershey kisses
• 1 ½ cups powdered sugar

*If you do not already have mashed potatoes made, see ingredients and directions below.

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Using a medium sized bowl, combine mashed potatoes, brewed coffee, butter or margarine, vanilla, eggs and egg whites all together either manually or with a hand mixer. This batter will appear slightly chunky.
3. In a separate large bowl, combine flour, light brown sugar, dark brown sugar, dark chocolate cocoa powder, baking soda, baking powder, salt and coffee grounds. Stir by hand until well combined. 
4. Slowly pour wet ingredients into the bowl of dry ingredients, mixing as you go. Batter will appear very dry. Keep mixing by hand by folding the batter with a rubber spatula. This may take a few minutes, and the batter will appear dark colored and sticky when finished. 
5. Scoop out batter by hand using a one or two tablespoon sized scoop, depending on how large you wish your cookies to be. 
6. Grab one piece of Hershey’s dark chocolate, wrap one scoop of batter evenly around the kiss, and roll into a ball, covering completely. 
7. Roll cookie dough ball in powdered sugar, covering exterior entirely in powder. 
8. Place cookies on a greased baking sheet and bake for 7-8 minutes. Be aware that since these are lava cookies, the centers will be melted, giving them the appearance of being undercooked. Do not bake for longer than instructed. 
9. Let cookies cool for a minimum of five minutes before consuming. 
10. Cookies can be reheated if needed to melt the centers again by placing in microwave for 15-20 seconds, depending on microwave strength. 

Nutrition Data (per cookie)

• Calories: 168 calories
• Fat: 5.2 grams
• Saturated fat: 3.1 grams
• Trans fat: 0.13 grams
• Sodium: 131 milligrams
• Carbohydrates: 30.6 grams
• Protein: 2.4 grams

*Quick and Easy Mashed Potato Recipe

Ingredients

• ½ pound Yukon gold potatoes
• 2 tablespoon 2% milk
• 1 tablespoon unsalted butter

Directions

1. With skin on, pierce whole potato several times with a fork. Leaving skin on prevents potato from drying out while in the microwave. 
2. Wrap potato in a damp paper towel and place in microwave. Cook for five minutes, turning once halfway through. If potato is not soft to the touch when finished, heat for two more minutes. 
3. Let potato sit until cool, then gently remove skin with a knife.
4. In a food processor, combine potato with milk and unsalted butter. Mix until smooth.
5. Store mashed potatoes in refrigerator until needed.

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A fluffy, chocolatey soufflé infused with yams and drizzled in a rich, golden-caramel yam sauce. This delectable dessert honors the traditional Thanksgiving tuber while bringing something new to your holiday feast. We chose to incorporate golden yams, which originated in South America, and chocolate, first cultivated in Mesoamerica, into this puffy French egg dish to reflect our global student body. Plus, the golden sauce atop this dark chocolate soufflé is an undeniable display of our Vandal colors and school spirit!

From the Kitchen of Libby Reynolds and Kody Duclos

• Servings: 8 soufflés
• Serving Size: 1 soufflé and 1-2 tablespoons sauce
• Gluten-free, Vegetarian

Ingredients

Soufflé

• • 1 dozen egg whites
• • 6 egg yolks
• • 1 medium yam, cooked and peeled
• • 2 cups dark chocolate chips
• • Sugar, divided (4 tablespoons and 2 teaspoons)
• • 1 teaspoon salt
• • 1 cup canned coconut milk

Sauce

• • 2 tablespoons butter
• • 1/2 cup sugar
• • 1 medium yam, cooked and peeled
• • 1 cup canned coconut milk

Directions

For the soufflés:

1. 1. Preheat oven to 400° Fahrenheit. Remove eggs from the refrigerator – they will beat better at room temperature…
2. 2. Coat eight 8-ounce ramekins with cooking spray (bottom and sides).
3. 3. Microwave 2 yams (one for soufflé and one for sauce) on high for 6 minutes, checking and turning halfway through. Set aside to cool.
4. 4. Prepare chocolate chips by melting them in a glass bowl in the microwave, mixing until smooth.
5. 5. Separate 12 eggs. Place all whites into a large bowl for beating. Reserve 6 of the yolks in a separate bowl.
6. 6. Combine the egg yolks with 4 tablespoons of sugar and 1 teaspoon of salt.
7. 7. Cut one yam in half, scoop out the flesh from both halves into a blender or food processor. Add 1 cup of coconut milk (the fat tends to separate in the can – run can under warm water before opening, then whisk milk to re-combine). Blend yam and coconut milk into a smooth, even-textured puree. 
8. 8. Temper egg yolks by slowly incorporating the yam puree. Finally, add the melted chocolate and combine until smooth.
9. 9. Beat egg whites with 2 teaspoons of sugar until stiff peaks form.
10. 10. Add half of the egg whites to the chocolate mixture; stir well.
11. 11. Gently fold in the remainder of the egg whites with a spatula – do not overmix.
12. 12. Fill ramekins to the top with batter. Using a butter knife, level the tops and “cut” around the sides of each ramekin to promote rising.
13. 13. Bake for 20 minutes, placing four at a time on the middle rack. Insert a toothpick to check for doneness – it should not have liquid on it.

For the sauce:

1. 1. Using the same blender as before, make more yam puree with 1 medium yam and 1 cup coconut milk. Set aside.
2. 2. Melt 2 tablespoons of butter in a medium saucepan on low to medium heat. Continue cooking until it just starts to turn brown and toasty.
3. 3. Add half a cup of sugar, continue to cook on low, stirring frequently. Take care not to overcook or burn!
4. 4. Once the mixture has caramelized (brown color, smooth, gooey texture) remove from heat. Slowly incorporate the yam puree, stirring vigorously.

Drizzle sauce over soufflés. Serve in ramekins within 10-15 minutes of baking.

Nutrition Data (per serving)

• Calories: 545
• Sodium: 2631 mg
• Total Carbohydrate: 71 g
• Protein: 13 g
• Sugars: 57 g
• Fat: 25 g

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By Gabby Boobar and Rachael Tatko

Our Pumpkin Pie Pops are a fun play on the classic Thanksgiving pumpkin pie as we incorporate the pulse crop, garbanzo beans, which is grown locally on the Palouse! We used the combination of pumpkin, classic pumpkin spices, almond flour, and pureed garbanzo beans to create a texture that mimics a pumpkin pie filling. Our pie pops will be sure to entice you, not only with the silver and gold Vandal colors it wears, but also with the rich, white-chocolate coating that adds a crunchy shell to the soft, creamy center.

• Yield: 36
• Portion: 1 pie pop

Ingredients

• 36 paper lollipop sticks

Pie

• 1 (15 oz) can pumpkin puree
• 2 c almond flour
• 1 (16 oz) can garbanzo beans
• 2 eggs
• 1 c sugar
• 1 ½ tsp vanilla
• 1 Tbsp allspice
• 2 tsp baking powder
• 1 tsp salt

Frosting

• ¼ block (2 oz) cream cheese
• 1 ½ c powdered sugar
• 1 tsp vanilla
• ¼ stick (2 Tbsp) unsalted butter
• 2 Tbsp milk 1%

Glaze

• 2 (12 oz) bags white chocolate chips
• Silver sprinkles or candies (for decorating)
• Wilton gold color mist (for decorating)

Directions

• Preheat oven to 375°F
• Drain and rinse garbanzo beans then puree in a food processor or mash with a fork
• Thoroughly combine pumpkin puree, pureed garbanzo beans, eggs, and vanilla in a large bowl until smooth
• Combine almond flour, sugar, baking powder, allspice, and salt in a large bowl and mix
• Slowly combine wet and dry ingredients until thoroughly mixed
• Prepare a baking pan with cooking spray then pour in the pumpkin mixture and smooth it out evenly
• Bake at 375°F for 35 to 40 minutes or until an inserted toothpick comes out clean
• While the batter is baking, prepare the frosting by whisking all ingredients in a medium bowl until smooth, with no lumps present
• When the pumpkin cake is done baking, remove from oven and allow it to cool (about 15-20 minutes)
• Once the cake is cooled, crumble it with a fork and combine with the frosting until evenly incorporated
• Line a baking sheet with parchment paper then roll the mixture into 36, 1 ½ inch balls
• Place the baking sheet with the cake balls in the freezer for 45 minutes or until hard
• Heat the white chocolate chips in the microwave until completely melted
• Insert paper lollipop sticks into each ball
• Dip each pie pop in the white chocolate and cover the ball completely
• Place on parchment paper top down and let cool
• Decorate with sprinkles or candies and enjoy!

Nutritional Analysis

Portions: 36

Food Groups — Amount Per Portion
Grains — ½ ounce(s)
Whole Grains — 0 ounce(s)
Refined Grains — ½ ounce(s)
Vegetables — 0 cup(s)
Dark Green — 0 cup(s)
Red & Orange — 0 cup(s)
Beans & Peas — 0 cup(s)
Starchy — 0 cup(s)
Other — 0 cup(s)
Fruits — 0 cup(s)
Fruit Juice — 0 cup(s)
Whole Fruit — 0 cup(s)
Dairy — 0 cup(s)
Milk & Yogurt — 0 cup(s)
Cheese — 0 cup(s)
Protein Foods — 0 ounce(s)
Seafood — 0 ounce(s)
Meat, Poultry & Eggs — 0 ounce(s)
Nuts, Seeds & Soy — 0 ounce(s)
Oils — 0 teaspoon
Limits — Amount Per Portion
Total Calories — 210 Calories
Added Sugars — 76 Calories
Saturated Fat — 41 Calories
Alcohol — 1 Calories

Nutrients — Amount Per Portion
Protein — 3 g
Carbohydrate — 33 g
Dietary Fiber — 1 g
Total Sugars — 23 g
Added Sugars — 19 g
Total Fat — 8 g
Saturated Fat — 5 g
Monounsaturated Fat — 2 g
Polyunsaturated Fat — 0 g
Linoleic Acid — 0 g
α-Linolenic Acid — 0.0 g
Omega 3 - EPA — 0 mg
Omega 3 - DHA — 1 mg
Cholesterol — 17 mg

Minerals — Amount Per Portion
Calcium — 81 mg
Potassium — 119 mg
Sodium — 184 mg
Copper — 60 µg
Iron — 1 mg
Magnesium — 12 mg
Phosphorus — 77 mg
Selenium — 3 µg
Zinc — 0 mg

Vitamins — Amount Per Portion
Vitamin A — 109 µg RAE
Vitamin B6 — 0.1 mg
Vitamin B12 — 0.1 µg
Vitamin C — 1 mg
Vitamin D — 0 µg
Vitamin E — 0 mg AT
Vitamin K — 4 µg
Folate — 12 µg DFE
Thiamin — 0.0 mg
Riboflavin — 0.1 mg
Niacin — 0 mg
Choline — 19 mg

Total Calories: 210

Food Groups — Limits
Grains — ½ oz. — Added Sugars — 76 Calories
Saturated Fat — 41 Calories
Alcohol — 1 Calories
Sodium — 184 mg

(USDA, 2016)

References
USDA. (2016). My Recipe. Supertracker. Retrieved October 10, 2016 from supertracker.usda.gov/myrecipe.aspx

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By Rachel Krick and Miranda Anspach

Thanksgiving inspired, with a northwestern twist!!

• Yield: 10 -12 
• Portion: 1 bar

Ingredients

Crust

• 1.5 sticks of unsalted butter
• 1/2 cup packed brown sugar
• 2 & 1/2 cups all-purpose flour
• 1 tablespoon cinnamon
• 1/2 teaspoon salt

Topping

• 1 stick unsalted butter
• 1 cup packed light brown sugar
• 1/3 cup honey
• 2 tablespoons heavy cream
• 1.5 cups halved pecans
• 1 cup chickpeas (canned)
• 1/4 cup dry lentils
• 1 tablespoon cinnamon
• 1 tablespoon olive oil

Directions

1. Lentil Prep: Rinse lentils thoroughly. Bring 2 cups of water to a boil on the stove and then pour in ¼ cup of dry lentils. Reduce heat and allow lentils to simmer until they are softened. Preheat oven to 400 degrees. Once soft, drain the lentils, pour them over a paper towel to dry, and continue on to the next step!  You will have approximately ½ cup of cooked, roasted lentils.
2. Chickpea Prep: Thoroughly rinse canned chickpeas under cool water for 1 minute, transfer them onto a baking sheet and pat them with a paper towel until they appear dry. Combine lentils with chickpeas on the sheet and place them into the oven for 10 minutes. After 10 minutes, remove the sheet from the oven, disperse olive oil over the lentils and chickpeas and then sprinkle cinnamon uniformly over the pulses. Return the sheet into the oven for another 10-15 minutes or until crispy. Remove from the oven prior to the next step. 
3. Crust: Reduce oven heat to 350 degrees and line a 9x13 inch pan with tin foil with enough for a 2-inch overhang on all sides. In a medium bowl, mix 1 1/2 sticks of butter and 1/2 cup brown sugar with a mixer or by hand until uniform. Add in 2 & 1/2 cups flour, 1/2 teaspoon of salt and 1 tablespoon cinnamon and mix until crumbly. Press the crust evenly into the baking pan and then bake for 20 minutes until golden brown. 
4. Topping: Combine 1 stick of butter, 1 cup packed light brown sugar, 1/3 cup honey, and 2 tbsp. heavy cream in a sauce pan over medium heat. Stir the mixture for 1 to 2 minutes until smooth and then add in 1.5 cups pecan halves, 1 cup cinnamon roasted chickpeas, and ½ cup roasted lentils (you will have some of each leftover). Immediately pour mixture onto the crust and return the pan into the oven for another 20 minutes. 
5. Serving: Allow to cool (the bars will be molten hot!). Lift the foil from the pan and set the bars on a cutting board. Separate from the foil, and then slice them into preferred sizes for bars. They are best served warm. ENJOY!!